Tunisian Fig Tagine
A sweet and smoky slow-cooked stew originating from Tunisia, featuring tender lamb and sweet figs.
Ingredients
- ●1.5 lbs Lamb Shouldercut into 1-inch pieces
- ●1 cup Sweet Fig Chutneyhomemade or store-bought
- ●2 tsp Smoked Paprika
- ●1 tsp Tunisian Spices Blend
- ●2 tbsp Olive Oil
- ●1 medium Onionchopped
- ●2-inch piece Gingergrated
- ●3 cloves Garlicminced
- ●1 tsp Salt
- ●1/2 tsp Black Pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt, black pepper, smoked paprika, and Tunisian spices.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the grated ginger and minced garlic and cook for an additional minute.
- 7
Add the sweet fig chutney, browned lamb, and enough water to cover the lamb to the pot.
- 8
Cover the pot with a lid and transfer to the preheated oven.
- 9
Braise the lamb for 2 hours, or until tender and easily shredded with a fork.
- 10
Serve the lamb with the sweet fig chutney spooned over the top.
- 11
Garnish with chopped fresh herbs, if desired.