North Africanmeatcarnivorevia groq
Tunisian Lamb Tagine
A traditional North African stew originating from Tunisia, slow-cooked with lamb and a blend of herbs.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shouldercut into 2-inch pieces
- ●2 teaspoons Tunisian herbal spice blendavailable at most Middle Eastern markets
- ●2 tablespoons Molten honeywarm honey for glazing
- ●2 tablespoons Olive oilfor cooking
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 large Red bell pepperdiced
- ●1 cup Dried apricotschopped
- ●2 cups Chicken brothlow-sodium
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
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Instructions
- 1
Heat oil in a large clay or ceramic tagine over medium-high heat.
- 2
Add lamb and cook, browning on all sides, about 5 minutes.
- 3
Add onion, garlic, and red bell pepper, cooking until vegetables are tender.
- 4
Stir in herbal spice blend, honey, apricots, chicken broth, salt, and black pepper.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until lamb is tender.
- 6
Serve warm, garnished with additional herbs, if desired.