indianmeatvia groq
Smoky Algerian Lamb Tagine
A hearty and flavorful North African-inspired lamb tagine with smoky spices.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shoulderbone-in, cut into 2-inch pieces
- ●2 teaspoons Smoked paprikaor regular paprika
- ●1 teaspoon Ground cumin
- ●1 teaspoon Ground coriander
- ●1/2 teaspoon Turmeric
- ●1/4 teaspoon Cayenne pepperoptional
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Olive oil
- ●2 medium Onionschopped
- ●3 cloves Garlicminced
- ●1/4 cup Chopped fresh cilantro
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Instructions
- 1
Heat oil in a large Dutch oven or clay tagine over medium-high.
- 2
Brown lamb in batches, then remove from pot and set aside.
- 3
Reduce heat to medium, add more oil if needed, and cook onions until softened.
- 4
Add garlic, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper; cook 1 minute.
- 5
Add browned lamb back to pot, along with 1 cup of water.
- 6
Bring to a boil, then cover and transfer to the oven.
- 7
Bake at 300°F for 2 1/2 hours, or until lamb is tender.
- 8
Stir in smoked paprika and cook 10 minutes more.
- 9
Taste and adjust seasoning.
- 10
Garnish with cilantro and serve hot over couscous or rice.
- 11
Serve with warm pita bread or flatbread for dipping in the juices.