Tunisian Lamb and Cheese Tagine

Name: Tunisian Lamb and Cheese Tagine
Yield: Serves 4
Cuisine: Tunisia
Ingredients: 1 teaspoon Tunisian Mixed Spices; ½ cup chopped onion; Coarse salt and freshly ground black pepper; Coarse salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 pound boneless lean lamb shoulder; 1 tablespoon butter, melted; 1 scant cup (3 ounces) Gouda cheese, shredded; 1 scant cup (3 ounces) Gruyère cheese, shredded; 3 tablespoons fresh bread crumbs; 6 eggs; ⅛ teaspoon saffron threads; 1 cup boiling water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This popular lamb tagine from the city of Tunis bears no resemblance to a Moroccan tagine. It is, in fact, similar to an Italian frittata, with delectable crusty edges and a glazed brown-speckled top. City cooks obtain this lovely brown sheen simply by baking the tagine first and then broiling it for the final five minutes of cooking.

Ingredients

1 pound boneless lean lamb shoulder
2 tablespoons extra virgin olive oil
Coarse salt and fre

Africa
Tunisia
Main course
Mediterranean

Method

Trim any excess fat from the lamb, and cut the meat into 12 cubes. Heat the olive oil in a medium conventional skillet. Add the lamb and sauté over medium-high heat until lightly browned, 3 to 4 minutes. Season with ½ teaspoon salt and ¼