Lamb Tagine with Algerian Flair
A hearty and aromatic lamb tagine inspired by Algerian cuisine, perfect for a cozy evening.
Ingredients
- ●2 pounds Boneless lamb shoulderCut into 2-inch pieces
- ●2 tablespoons Olive oilFor browning the lamb
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●2 teaspoons Algerian spices (cumin, coriander, cinnamon)Mix of ground spices
- ●1 teaspoon SaltTo taste
- ●1 teaspoon Black pepperTo taste
- ●1/4 cup Chopped fresh parsleyFor garnish
- ●2 tablespoons Indulgent honeyFor serving (optional)
- ●2 Kissed lemon wedgesFor serving (optional)
Instructions
- 1
Season the lamb with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Brown the lamb in batches until browned on all sides, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Reduce heat to medium and add the chopped onion to the pot.
- 6
Cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 7
Add the minced garlic and cook for 1 minute, stirring constantly.
- 8
Add the Algerian spices and cook for 1 minute, stirring constantly.
- 9
Add the lamb back to the pot and stir to coat with the spice mixture.
- 10
Add 1 cup of water to the pot and bring to a simmer.
- 11
Cover the pot and transfer to the oven.
- 12
Bake for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 13
Garnish with chopped fresh parsley and serve with indulgent honey and kissed lemon wedges (if using).