North Africangluten-freevia groq
Tunisian Lamb Tagine
A slow-cooked North African stew originating from Tunisia, typically made with lamb and a blend of spices. This recipe combines the flavors of the region with the richness of lamb.
⏱165 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tunisian spice blend
- ●1 teaspoon smoky paprikaoptional
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 cup tempting apricotschopped
- ●2 cups chicken broth
- ●1 tagine
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes.
- 2
Remove lamb from pot and set aside. Add onion and garlic to pot and cook until softened, about 5 minutes.
- 3
Add tunisian spice blend, smoky paprika, salt, and black pepper to pot and cook for 1 minute.
- 4
Add lamb back to pot, along with apricots, chicken broth, and tagine.
- 5
Bring mixture to a boil, then cover and transfer to oven. Braise for 2 1/2 hours, or until lamb is tender.
- 6
Serve lamb and sauce over couscous or rice.