Nomad

Mediterranean restaurant · East Village

1

@eater

"Lamb figures in several of the classic Moroccan tajines, which are dishes slow-cooked over a fire, charcoal, or a stove burner in a conical ceramic vessel also called a tajine. The version at the East Village’s Nomad — 20 years ago a Tunisian restaurant, but now one that covers the entire range of North African cooking — a meaty shank is braised with dried prunes and apricots and then sprinkled with almonds, to be eaten with your choice of rice or couscous." - Robert Sietsema

Mapping New York City’s Best Lamb Dishes - Eater NY
Robert Sietsema/Eater NY

78 2nd Ave, New York, NY 10003 Get directions

nomadny.com
@nomadrestaurantny

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