Algerianmeatvia groq
Algerian Lamb Tagine
A rich and flavorful North African stew made with tender lamb and fragrant spices, typically cooked in a clay pot with a conical lid.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1.5 lbs Lamb shoulder, bone-in
- ●2 tsp Dark Algerian tagine spice mixavailable at Middle Eastern or North African markets
- ●2 tbsp Olive oil
- ●1 large Onion, chopped
- ●3 cloves Garlic, minced
- ●1/2 cup Dried prunes
- ●1/4 cup Fresh parsley, chopped
- ●1 tsp Salt
- ●1/2 tsp Black pepper
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Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the tagine spice mix, salt, and pepper. Stir to combine.
- 6
Add the prunes and 1 cup of water. Bring to a simmer.
- 7
Cover the pot and transfer to the oven.
- 8
Bake at 300°F for 2 1/2 hours, or until the lamb is tender.
- 9
Stir in the chopped parsley.
- 10
Serve hot over couscous or rice.
- 11
Let the tagine rest for 10 minutes before serving.