Tunisian Lamb Tagine
A flavorful and aromatic stew originating from Tunisia, slow-cooked in a clay pot with tender lamb and a blend of spices.
Ingredients
- ●1.5 kg Lamb Shouldercut into 2-inch pieces
- ●2 tbsp Olive Oilfor browning the lamb
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1 tsp Cuminground
- ●1 tsp Corianderground
- ●0.5 tsp Cinnamonground
- ●0.25 tsp Cayenne Pepperoptional, for some heat
- ●to taste Saltoptional
- ●to taste Black Pepperoptional
- ●to taste Chopped Fresh Parsleyfor garnish
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine over medium-high heat.
- 2
Brown the lamb pieces in batches until browned, then set aside.
- 3
Add the onion, garlic, and ginger to the pot and cook until the onion is softened.
- 4
Add the cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot and cook for 1 minute.
- 5
Add the browned lamb back to the pot, along with the salt and pepper (if using).
- 6
Add 1 cup of water to the pot, then cover and bring to a boil.
- 7
Transfer the tagine to the oven and cook for 2.5 hours, or until the lamb is tender.
- 8
Remove the tagine from the oven and let it cool slightly.
- 9
Serve the tagine hot, garnished with chopped parsley.
- 10
Serve with bread or couscous, if desired.