Tunisian Lamb Tagine
A classic North African stew made with tender lamb and aromatic spices, perfect for a cold winter's night.
Ingredients
- ●2 lbs Lamb shoulder
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 tbsp Tunisian spices
- ●1 tsp GingerGround
- ●1 can TomatoesDiced
- ●2 cups Chicken broth
- ●1/4 cup Tender olivesPitted
- ●1/4 cup CilantroChopped
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Heat oil in the bottom of a tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 5
Add the Tunisian spices, ground ginger, diced tomatoes, chicken broth, pitted olives, salt, and black pepper.
- 6
Stir to combine, then bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 2 hours, or until the lamb is tender.
- 8
Stir in the chopped cilantro and serve hot over couscous or rice.
- 9
Serve with crusty bread or over mashed potatoes.
- 10
Garnish with additional cilantro, if desired.
- 11
Serve with a side of pickled vegetables or a green salad.
- 12
Reheat leftovers the next day for a delicious and comforting meal.