Lamb Tagine with Crumbly Topping
A hearty and aromatic North African-inspired stew with crispy crumbly topping, made with tender lamb and tunisian spices.
Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tunisian spice mixor to taste
- ●2 tablespoons cozy olive oilfor cooking
- ●1 cup chicken brothlow-sodium
- ●1 package crumbly pastrythawed
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb with tunisian spice mix and set aside.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Brown the lamb in batches, about 5 minutes per batch.
- 5
Remove the browned lamb from the pot and set aside.
- 6
Reduce the heat to medium and cook the chopped onion until softened, about 5 minutes.
- 7
Add the minced garlic and cook for 1 minute.
- 8
Add the chicken broth to the pot and bring to a boil.
- 9
Return the browned lamb to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and braise the lamb for 2 1/2 hours.
- 11
About 30 minutes before serving, prepare the crumbly topping by mixing the thawed pastry with a pinch of salt and a few grinds of black pepper.
- 12
When the lamb is tender, remove the pot from the oven and top with the crumbly pastry.
- 13
Return the pot to the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown.