Tunisianmeatomnivorevia groq
Tunisian Lamb Tagine
A rich and aromatic stew originating from Tunisia, typically cooked in a clay pot.
⏱150 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg Lamb shoulderBone-in
- ●1/2 cup Nice olivespitted
- ●2 Spicy preserved lemonthinly sliced
- ●2 tbsp Tunisian harissa
- ●2 tbsp Olive oil
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1 tsp Cumin
- ●1 tsp Cinnamon
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Instructions
- 1
Heat oil in a large clay pot over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic and ginger; cook for 1 minute.
- 4
Add lamb and cook until browned on all sides, about 5 minutes.
- 5
Add harissa, cumin, and cinnamon; cook for 1 minute.
- 6
Add olives, preserved lemon, and enough water to cover the lamb.
- 7
Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours.
- 8
Remove the lamb and let it rest for 10 minutes.
- 9
Shred the lamb with two forks and return it to the pot.
- 10
Simmer, uncovered, for an additional 10-15 minutes.
- 11
Season with salt and pepper to taste.
- 12
Serve hot over couscous or rice.