Algerian Keto Tagine Stew with Roasted Carrots
A hearty, low-carb Algerian-inspired stew made with roasted carrots and tender meat, served with crispy cauliflower.
Ingredients
- ●2 large Carrotsroasted
- ●1.5 lbs Quick lamb shoulderboneless
- ●2 tsp Algerian spicesmix of cumin, coriander, paprika, and cayenne
- ●1 head Roasted cauliflowerfor serving
- ●2 tbsp Olive oilfor roasting
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the carrots with 1 tbsp olive oil, salt, and black pepper on a baking sheet and roast for 20-25 minutes, or until tender.
- 3
In a large Dutch oven, heat the remaining 1 tbsp olive oil over medium-high heat.
- 4
Brown the lamb shoulder on all sides, then set aside.
- 5
Add the Algerian spices to the pot and cook for 1 minute.
- 6
Add 1 cup of water to the pot and bring to a simmer.
- 7
Return the lamb to the pot and transfer to the preheated oven.
- 8
Braise the lamb for 2-3 hours, or until tender and falling apart.
- 9
Shred the lamb with two forks and return it to the pot.
- 10
Stir in the roasted carrots and cook for an additional 10-15 minutes.
- 11
Serve the stew over roasted cauliflower.
- 12
Garnish with fresh parsley, if desired.