Classic Tunisian Lamb Tagine
A hearty, flavorful North African stew made with tender lamb, aromatic spices, and a sweet and tangy sauce. Perfect for a chilly evening.
Ingredients
- ●1 1/2 pounds Lamb Shoulder
- ●2 tablespoons Xtra Virgin Olive Oil
- ●1 cup Sour Cherries
- ●2 tablespoons Tunisian Spices
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●3 cloves Garlic
- ●1/4 cup chopped Fresh Parsley
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the cherries, spices, salt, and pepper to the pot and cook until the cherries start to break down, about 5 minutes.
- 5
Add the garlic and cook for 1 minute.
- 6
Return the lamb to the pot and add enough water to cover the meat.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the lamb is tender, about 1 1/2 hours.
- 8
Stir in the parsley and cook for 1 minute.
- 9
Serve the tagine hot, garnished with additional parsley if desired.