North Africanmeatvia groq
Tunisian Lamb Tagine
A traditional North African stew made with lamb and spices, typically cooked in a clay pot with a conical lid.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1/2 cup, pitted zesty olivessuch as green or black olives
- ●1/4 cup dense dateschopped
- ●2 tablespoons tunisian spicessuch as cumin, coriander, and cinnamon
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken brothlow-sodium
- ●1 cup waterfor cooking
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Instructions
- 1
Heat the olive oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 5
Add the tunisian spices, zesty olives, dense dates, chicken broth, and water.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 8
Season the tagine with salt and pepper to taste.
- 9
Serve hot over couscous or rice.