Tunisian Lamb Tagine
A flavorful and aromatic stew originating from Tunisia, typically cooked in a clay pot with a conical lid. This recipe combines the warmth of spices with the richness of lamb.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch pieces
- ●2 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp olive oilfor browning lamb
- ●1 tsp allspiceground
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1/2 tsp cinnamonground
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven or clay pot, heat the olive oil over medium-high heat.
- 3
Brown the lamb pieces in batches until browned on all sides, about 5 minutes. Transfer the lamb to a plate and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Stir in the ground spices (allspice, cumin, coriander, cinnamon, salt, and pepper). Cook for 1 minute.
- 7
Add the browned lamb pieces, chopped onion mixture, and 2 cups of water to the pot.
- 8
Cover the pot and transfer it to the preheated oven. Braise the tagine for 2 hours, or until the lamb is tender.
- 9
Garnish with chopped fresh parsley and serve over couscous or rice.
- 10
Let the tagine rest for 10 minutes before serving.