Tunisian Lamb Tagine Tacos
A twist on traditional tacos, featuring tender lamb cooked in a spicy Tunisian-inspired tagine sauce, served in a crispy taco shell.
Ingredients
- ●1 pound lamb shoulderboneless, cut into 1-inch pieces
- ●2 tablespoons olive oilfor browning lamb
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons tunisian tagine spice blendor substitute with a combination of cumin, coriander, and paprika
- ●1 teaspoon chili powderor more to taste
- ●1 teaspoon cuminground
- ●1/2 teaspoon saltor to taste
- ●1/4 teaspoon black pepperor to taste
- ●8-10 corn tortillas tortillasfor tacos
- ●1 cup shredded cheeseoptional
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
- 2
Remove the lamb from the pot and set aside. Add the remaining 1 tablespoon of olive oil, then add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Add the tunisian tagine spice blend, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
- 5
Add the browned lamb back to the pot and stir to coat with the spice mixture.
- 6
Add 1 cup of water to the pot and bring to a simmer.
- 7
Reduce heat to low and cook, covered, for 1 1/2 hours, or until the lamb is tender.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by spooning the lamb mixture onto a tortilla, followed by any desired toppings (such as shredded cheese).
- 10
Serve immediately and enjoy!