North Africanmeat-dairyvia groq
Tunisian Lamb Tagine
A flavorful and aromatic North African stew made with lamb and a blend of spices, slow-cooked to perfection in a traditional clay pot.
⏱105 min🍽4 servings📊medium
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Ingredients
- ●1 pound boneless shoulder, cut into 2-inch pieces lamb
- ●2 tablespoons, spice blend tunisian
- ●2 tablespoons, unsalted butter buttery
- ●2 cups, fluffy couscous fluffy
- ●2 cups, chicken broth water
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Instructions
- 1
Heat the buttery in a large clay pot over medium heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Add the tunisian spice blend and cook for 1 minute, stirring constantly.
- 4
Add the water and bring to a boil.
- 5
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 6
Fluff the fluffy couscous with a fork and serve alongside the tagine.
- 7
Serve hot, garnished with fresh parsley or cilantro, if desired.