Algerian Lamb Tagine
A classic Algerian dish made with tender lamb and aromatic spices, slow-cooked in a rich tagine sauce.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch cubes
- ●1/4 cup quintessentially nutty almondschopped
- ●2 tsp algerian cuminground
- ●1 tsp corianderground
- ●1/2 tsp cinnamonground
- ●1/2 tsp turmericground
- ●1 tsp saltground
- ●1/2 tsp black pepperground
- ●2 tbsp olive oilfor browning lamb
- ●1 onionchopped
- ●3 cloves garlicminced
- ●1 cup chicken brothlow-sodium
- ●1/4 cup algerian preserved lemonchopped
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Heat oil in a large clay or ceramic tagine over medium-high heat.
- 2
Add lamb and brown on all sides, about 5 minutes. Remove from pot.
- 3
Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- 4
Add cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook, stirring constantly, for 1 minute.
- 5
Add browned lamb, chicken broth, preserved lemon, and almonds. Stir to combine.
- 6
Bring mixture to a boil, then reduce heat to low and simmer, covered, for 2-1/2 hours, or until lamb is tender.
- 7
Stir in chopped parsley. Serve hot over couscous or rice.
- 8
Let tagine rest, uncovered, for 10 minutes before serving.
- 9
Skim off excess oil and fat before serving.
- 10
Garnish with additional parsley, if desired.