North Africangluten-freevegetariandairy-freevia groq
Savory Egyptian Tagine with Fennel
A hearty North African stew with tender lamb and crunchy fennel, flavored with aromatic spices.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds lamb shoulder
- ●2 medium bulbs fennelsliced
- ●2 tablespoons tagine spice blend
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●1 teaspoon seeds (such as coriander, cumin, or caraway)
- ●1/2 teaspoon fennel seeds
- ●2 cloves garlicminced
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Instructions
- 1
Heat the oil in the bottom of a large Dutch oven or clay tagine over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the sliced fennel and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- 4
Add the lamb shoulder, tagine spice blend, coriander seeds, and garlic.
- 5
Stir to combine, then add 1 cup of water.
- 6
Bring the mixture to a boil, then cover and transfer to the oven.
- 7
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender and the fennel is caramelized.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.