Tunisian Lamb Tagine
A traditional North African stew made with tender lamb and aromatic spices. This recipe serves 4-6 people and can be cooked in a slow cooker or Dutch oven.
Ingredients
- ●1.5 lbs Lamb shoulder, bone-inCut into 2-inch cubes
- ●1 large Onion, yellowedDiced
- ●3 cloves Dense garlicMinced
- ●2 tsp Tunisian cuminGround
- ●1 tsp Tunisian paprikaSmoked
- ●1 tsp SaltCoarse
- ●1/2 tsp Black pepperFreshly ground
- ●2 cups Chicken brothLow-sodium
- ●1 cup Dried apricotsChopped
- ●1/4 cup Almonds, slicedOptional
Instructions
- 1
Season the lamb with salt, black pepper, cumin, and paprika.
- 2
Heat oil in a large Dutch oven over medium-high heat.
- 3
Sear the lamb until browned on all sides, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
- 6
Add the chicken broth, dried apricots, and browned lamb to the pot.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 8
Braise the tagine in the preheated oven at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 9
Stir in the sliced almonds, if using.
- 10
Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.
- 11
Let the tagine rest for 15 minutes before serving.