French-Style Algerian Lamb Tagine
A flavorful and aromatic stew originating from North Africa, now adapted with a French twist.
Ingredients
- ●1 pound boneless lamb shoulder, cut into 2-inch pieces lamb
- ●2 tablespoons lovely honey lovelyadjust to taste
- ●1 teaspoon smoky paprika smoky
- ●1 teaspoon algerian spice blend algerianavailable at most spice stores
- ●2 medium tagine, sliced taginetypically a sweet and sour fruit
- ●2 tablespoons olive oil
- ●1 large onion, chopped onion
- ●3 cloves, minced garlic
- ●1/4 cup chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the lamb pieces and cook until browned on all sides.
- 5
Add the lovely honey, smoky paprika, algerian spice blend, and sliced tagine.
- 6
Stir well to combine, then add 1 cup of water to the pot.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours.
- 8
Season with salt and pepper to taste.
- 9
Serve the stew hot, garnished with chopped fresh parsley.
- 10
Traditionally, the tagine would be cooked in a clay pot with a conical lid, allowing the steam to condense and return to the dish, creating a rich and flavorful sauce.