Tunisian Lamb Tagine
A hearty and flavorful North African stew made with tender lamb and aromatic spices, slow-cooked to perfection in a clay pot.
Ingredients
- ●1.5 pounds lamb shoulder
- ●1/2 cup pitted zesty olives
- ●2 tablespoons, chopped spicy preserved lemons
- ●1 cup tunisian couscous
- ●2 tablespoons tunisian tagine spice mix
- ●2 tablespoons vegetable oil
- ●1 medium, chopped onion
- ●3 cloves, minced garlic
- ●2 cups chicken broth
Instructions
- 1
Heat oil in the bottom of a clay tagine or large 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 an additional 1-2 minutes.
- 4
Add the lamb shoulder and cook until browned on all sides, about 5-7 minutes.
- 5
Add the tunisian tagine spice mix, chopped preserved lemons, and chicken broth to the pot.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the lamb in the oven at 300°F (150°C) for 2-3 hours, or until tender and falling apart.
- 8
About 30 minutes before serving, stir in the pitted olives and cook until heated through.
- 9
Serve the lamb over tunisian couscous and garnished with additional preserved lemons and olives, if desired.
- 10
Reheat the broth and serve on the side for dipping the couscous.