Smoky Algerian Lamb Tagine
A hearty North African stew made with tender lamb, aromatic spices, and a rich smoky flavor.
Ingredients
- ●1 (750g) Lamb shouldercut into 2-inch pieces
- ●2 tsp Algerian spicesa blend of cumin, coriander, and cinnamon
- ●1 tsp Smoked paprikaadds a smoky depth to the dish
- ●2 tbsp Olive oilfor browning the lamb
- ●1 large Oniondiced
- ●3 cloves Garlicminced
- ●2 medium Carrotspeeled and chopped
- ●2 medium Potatoespeeled and chopped
- ●1 can (14.5 oz) Chickpeasdrained and rinsed
- ●to taste Saltused to season the lamb
- ●to taste Black pepperused to season the lamb
Instructions
- 1
Heat the oil in the bottom of a clay tagine or a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until it's nicely browned on all sides. Remove the lamb from the pot and set it aside.
- 3
Reduce the heat to medium and sauté the onion and garlic until softened, about 5 minutes.
- 4
Add the carrots and potatoes, and cook for 5 minutes, stirring occasionally.
- 5
Add the chickpeas, Algerian spices, smoked paprika, salt, and black pepper. Stir to combine.
- 6
Return the lamb to the pot, add 1 cup of water, and bring to a boil.
- 7
Cover the pot and transfer it to the oven. Braise the lamb for 2 1/2 hours, or until it's tender and falls apart easily.
- 8
Remove the pot from the oven and let it cool slightly. Serve the lamb and vegetables hot, garnished with fresh parsley.
- 9
Serve with couscous and enjoy!