Tunisian Lamb and Cheese Tagine

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.


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


  1. 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