Tunisian Tagine with Dried Tomatoes
A hearty and flavorful North African stew made with tender lamb, dried tomatoes, and aromatic spices. This rich and comforting dish is perfect for a cold winter's night.
Ingredients
- ●1 kg Lamb shoulderbone-in
- ●1 cup Dried tomatoeschopped
- ●2 tsp Tunisian tagine spice blendor to taste
- ●2 tbsp Olive oilfor cooking
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tsp Gingergrated
- ●1 tsp Saltor to taste
- ●1/2 tsp Black pepperor to taste
- ●1/4 cup Fresh parsleychopped (optional)
Instructions
- 1
Heat oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic and ginger and cook for another minute.
- 4
Add lamb and cook until browned on all sides, about 5 minutes.
- 5
Add dried tomatoes, spice blend, salt, and pepper. Stir to combine.
- 6
Add 1 cup of water and bring to a simmer.
- 7
Cover and cook over low heat for 1 1/2 hours, or until lamb is tender.
- 8
Serve hot, garnished with parsley if desired.
- 9
Traditionally, the tagine is cooked over a low flame for a long period of time, allowing the flavors to meld together. If you have a slow cooker, you can cook the tagine on low for 6-8 hours instead.