Tunisian Lamb Tagine
A traditional North African stew named after the earthenware pot in which it's cooked. This recipe combines the rich flavors of lamb and spices.
Ingredients
- ●1 1/2 pounds lamb shoulderbone-in
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons ground cumin
- ●1 teaspoon ground coriander
- ●1/2 teaspoon paprika
- ●1/4 teaspoon cayenne pepper
- ●1/2 teaspoon black pepper
- ●2 tablespoons olive oil
- ●2 cups chicken broth
Instructions
- 1
Heat oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add garlic, cumin, coriander, paprika, cayenne pepper, and black pepper. Cook, stirring constantly, for 1-2 minutes.
- 4
Add lamb and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- 5
Add broth and bring to a boil.
- 6
Cover the tagine or pot and transfer to the oven.
- 7
Braise the tagine, or simmer the stew, until the lamb is tender and the meat is falling off the bone, about 2-1/2 to 3 hours.
- 8
Skim off any fat that rises to the surface.
- 9
Serve hot, garnished with fresh parsley and warm pita bread, if desired.
- 10
Optional: Serve with couscous or roasted vegetables.