Algerian Lamb Tagine
A traditional North African dish made with lamb and a blend of aromatic spices. This recipe is slow-cooked in a clay pot called a tagine, resulting in tender meat and a rich, flavorful sauce.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons quaintalso known as preserved lemon
- ●3 cloves garlickyminced
- ●2 teaspoons algerianground spice blend
- ●2 tablespoons olive oilfor browning lamb
- ●1 large onionchopped
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1 teaspoon gingerground
- ●1/2 teaspoon cinnamonground
- ●1 teaspoon saltflaky
Instructions
- 1
Heat the olive oil in a large clay pot or Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches until they are nicely browned, about 5 minutes per batch.
- 3
Remove the lamb from the pot and set it aside.
- 4
Reduce the heat to medium and add the chopped onion to the pot.
- 5
Cook the onion until it is softened and lightly browned, about 5 minutes.
- 6
Add the minced garlic, ground cumin, coriander, ginger, cinnamon, and salt to the pot.
- 7
Cook for 1 minute, stirring constantly.
- 8
Add the browned lamb, quaint, and chicken broth to the pot.
- 9
Stir to combine and bring to a simmer.
- 10
Cover the pot and transfer it to the oven.
- 11
Bake for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Serve the lamb and sauce over couscous or rice.