Traditional Algerian Lamb Tagine
A hearty and flavorful stew originating from North Africa, made with tender lamb and a rich blend of spices.
Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch cubes
- ●2 tablespoons algerian spice blendavailable at most Middle Eastern markets
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken brothhomemade or store-bought
- ●2 tablespoons olive oilfor cooking
- ●1 cup dried apricotschopped
- ●1 cup pruneschopped
- ●2 tablespoons flourfor thickening
Instructions
- 1
Heat the oil in the vessel over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the spice blend and cook for 1 minute.
- 6
Add the broth, apricots, and prunes. Bring to a boil, then reduce the heat to low and simmer, covered, for 2 hours, or until the lamb is tender.
- 7
Stir in the flour to thicken the sauce.
- 8
Serve hot, garnished with fresh herbs, if desired.
- 9
Simmer the tagine for at least 2 hours to allow the flavors to meld.
- 10
Serve over couscous, if desired.
- 11
Fermented foods, such as yogurt or cheese, can be served on the side to add a tangy contrast to the rich tagine.