Tunisian Lamb Tagine
A flavorful and aromatic Indian-inspired tagine made with lamb, a blend of spices, and dried fruits. This dish is perfect for a special occasion or a cozy night in.
Ingredients
- ●1 (1.5 to 2 pounds) Lamb shoulder, bone-in
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1-inch piece Ginger
- ●1 teaspoon Ground cumin
- ●1 teaspoon Ground coriander
- ●1/2 teaspoon Turmeric
- ●1/4 teaspoon Cayenne pepper
- ●1/2 teaspoon Salt
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, cumin, coriander, turmeric, and cayenne pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 2-3 minutes per side.
- 5
Remove the lamb from the pot and set it aside.
- 6
Reduce the heat to medium and add the onion to the pot.
- 7
Cook the onion until it's softened and lightly browned, about 5-7 minutes.
- 8
Add the garlic and ginger to the pot and cook for 1 minute.
- 9
Add the dried fruits and cook for 1-2 minutes.
- 10
Return the lamb to the pot and add enough water to cover it.
- 11
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 12
Braise the tagine for 2-3 hours, or until the lamb is tender and falls apart easily.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Skim off any excess fat from the surface of the sauce.
- 15
Serve the tagine hot, garnished with fresh herbs and crusty bread on the side.