Algerian Lamb Tagine
A traditional Algerian dish made with tender lamb and aromatic spices, slow-cooked in a flavorful tagine.
Ingredients
- ●1.2 kg garlicky lambboneless lamb shoulder or leg
- ●2 tsp algerian spice blendmix of cumin, coriander, cinnamon, and turmeric
- ●1 sheet flaky pastryfor the tagine crust
- ●1 onionchopped
- ●4 cloves garlicminced
- ●2 tbsp olive oilfor cooking
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
- ●1 cup waterfor cooking the tagine
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Season the lamb with salt and black pepper.
- 3
Heat the olive oil in the bottom of the tagine or a large Dutch oven over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 7
Add the algerian spice blend and stir to combine.
- 8
Add the water and bring the mixture to a boil.
- 9
Cover the tagine or Dutch oven with a lid and transfer to the preheated oven.
- 10
Bake for 2 1/2 to 3 hours, or until the lamb is tender and the meat is easily shredded with a fork.
- 11
While the lamb is cooking, roll out the flaky pastry on a lightly floured surface to a thickness of about 3mm.
- 12
Use the pastry to cover the top of the tagine or Dutch oven, pressing the edges to seal.
- 13
Return the tagine to the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown.
- 14
Remove the tagine from the oven and let it cool for 10-15 minutes before serving.