Tunisian Lamb Tagine
A flavorful, aromatic dish with a rich history, blending Tunisian and German flavors in a traditional tagine.
Ingredients
- ●500g lambcut into small pieces
- ●2 tbsp aromaticground cumin, coriander, and cinnamon
- ●2 tbsp tunisianras el hanout spice blend
- ●1/4 cup charredchopped dates, preserved and charred
- ●2 tbsp olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●400g canned tomatoescrushed
- ●250ml chicken brothlow-sodium
- ●2 tbsp honeyoptional
Instructions
- 1
Heat the olive oil in the tagine or a large Dutch oven over medium heat.
- 2
Sear the lamb pieces until browned, then set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for another minute, until fragrant.
- 5
Add the aromatic spice blend and cook for 1-2 minutes, until fragrant.
- 6
Add the seared lamb, crushed tomatoes, chicken broth, and preserved dates.
- 7
Bring to a boil, then cover and transfer the tagine to the oven.
- 8
Bake at 160°C for 2 hours, or until the lamb is tender and the sauce has thickened.
- 9
Remove from the oven and stir in the honey, if using.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with fresh herbs or a side of couscous.