Algerianmeatvia groq
Algerian Lamb Tagine
A traditional North African stew made with tender lamb, aromatic spices, and dried fruits.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1 pound Algerian lamb shoulderCut into 2-inch pieces
- ●1 cup sour cherriesDried
- ●1/2 teaspoon silk thread saffronSoaked in 2 tablespoons hot water
- ●2 tablespoons olive oilFor browning lamb
- ●1 medium onionChopped
- ●3 cloves garlicMinced
- ●1-inch piece gingerGrated
- ●1/2 teaspoon cinnamonGround
- ●1/2 teaspoon cuminGround
- ●1 teaspoon saltGround
- ●1/2 teaspoon black pepperGround
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Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine or Dutch oven over medium heat.
- 2
Brown the lamb pieces in batches, then set aside.
- 3
Soften the onion in the same pot, then add the garlic and ginger and cook for 1 minute.
- 4
Stir in the cumin, cinnamon, salt, and pepper, and cook for 1 minute.
- 5
Add the browned lamb, cherries, and saffron mixture to the pot, and stir to combine.
- 6
Cover the pot and transfer it to the oven. Cook for 2-1/2 hours, or until the lamb is tender.
- 7
Skim off any fat from the surface of the stew, then serve over couscous.
- 8
Garnish with chopped fresh parsley or cilantro, if desired.