Algerian Lamb Tagine with Roasted Vegetables
A twist on traditional Chinese cuisine, this dish combines the bold flavors of Algerian tagine with the tender lamb, all while incorporating roasted vegetables for added depth.
Ingredients
- ●1.5 pounds Boneless lamb shoulder
- ●2 Roasted red peppers
- ●1 medium Roasted eggplant
- ●2 medium Roasted carrots
- ●2 tablespoons Algerian tagine spice blend
- ●2 tablespoons Olive oil
- ●1/4 cup Fresh parsley
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 cup Chopped fresh cilantro
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the lamb shoulder with olive oil, salt, and black pepper. Roast in the oven for 20 minutes.
- 3
Add the roasted red peppers, eggplant, and carrots to the oven and roast for an additional 15 minutes.
- 4
Remove the lamb from the oven and let it rest for 5 minutes.
- 5
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 6
Add the Algerian tagine spice blend and cook for 1 minute, until fragrant.
- 7
Add the lamb to the skillet and cook for 2-3 minutes on each side.
- 8
Add the roasted vegetables to the skillet and stir to combine.
- 9
Serve the lamb and vegetables hot, garnished with parsley and cilantro.
- 10
Cook time may vary depending on the size and thickness of the lamb shoulder.