Algerian Lamb Tagine
A traditional Algerian stew made with tender lamb and flavorful spices, typically cooked in a clay pot with a conical lid.
Ingredients
- ●1.5 pounds Lamb shoulderCut into 2-inch pieces
- ●2 Roasted red peppersDiced
- ●1 large OnionDiced
- ●3 cloves GarlicMinced
- ●2 tablespoons Algerian spice blendAvailable at Middle Eastern markets or online
- ●1 teaspoon CuminGround
- ●1 teaspoon PaprikaSmoked
- ●1 teaspoon SaltTo taste
- ●1/4 teaspoon Black pepperTo taste
- ●1/4 cup Chopped fresh parsleyOptional
Instructions
- 1
Heat oil in the bottom of a clay tagine or large Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- 3
Add the garlic and cook, stirring constantly, for 1 minute.
- 4
Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 5
Add the roasted red peppers, Algerian spice blend, cumin, paprika, salt, and black pepper.
- 6
Stir to combine, then add 1 cup of water or lamb broth.
- 7
Bring to a boil, then reduce the heat to low and simmer, covered, until the lamb is tender, about 1 1/2 hours.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the tagine hot, garnished with chopped fresh parsley if desired.