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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Tunisian Lamb and Cheese Tagine

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Components

Part of