Algerian Lamb Tagine
A traditional Algerian dish made with tender lamb and flavorful spices, slow-cooked to perfection.
Ingredients
- ●1.5 pounds Lamb shoulderCut into 2-inch pieces
- ●2 tablespoons Olive oil
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Paprika
- ●1/4 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 cup Fresh parsleyChopped
Instructions
- 1
Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until browned, about 8 minutes.
- 2
Add the garlic and ginger; cook, stirring constantly, for 1 minute.
- 3
Add the lamb and cook until browned on all sides, about 5 minutes.
- 4
Add the cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Cook, stirring constantly, for 1 minute.
- 5
Add 2 cups of water to the pot. Cover and bring to a boil.
- 6
Transfer the pot to the oven and braise the lamb for 2.5 hours, or until tender.
- 7
Stir in the parsley. Serve hot over couscous or rice.
- 8
Let the dish rest for 10 minutes before serving.
- 9
Serve hot, garnished with additional parsley if desired.
- 10
Serve with a side of couscous or rice.
- 11
Garnish with fresh parsley, if desired.