Tunisian Lamb Tagine
A traditional North African stew made with lamb, zesty spices, and tender vegetables. This recipe is slow-cooked to perfection in a clay pot, or tagine.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 2-inch pieces Bone-in is best for this recipe
- ●2 tablespoons Olive oil
- ●1 large Onion, chopped
- ●2 teaspoons Tunisian zesty spice blend
- ●2 cloves Garlic, minced
- ●1 can, 14.5 oz Diced tomatoes
- ●2 medium Chopped carrots
- ●1 medium Chopped zucchini
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat oil in the bottom of a clay tagine or large Dutch oven over medium heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the Tunisian zesty spice blend, garlic, and cook for 1 minute.
- 5
Add the diced tomatoes, carrots, zucchini, salt, and pepper. Stir to combine.
- 6
Cover the tagine or Dutch oven and bring to a simmer.
- 7
Transfer the tagine to the oven and cook for 2 1/2 hours, or until the lamb is tender.
- 8
Remove the tagine from the oven and let it rest for 10 minutes before serving.
- 9
Serve the lamb and vegetables hot, garnished with fresh herbs if desired.