Smoky Lamb Tagine
A traditional North African stew from Algeria, slow-cooked in a clay pot with aromatic spices and smoky flavors.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●2 teaspoons smoky paprikaor to taste
- ●2 teaspoons algerian spice blendavailable at Middle Eastern markets
- ●2 tablespoons olive oilfor browning
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1/4 cup xtra virgin olive oilfor cooking
- ●1 cup chicken brothlow-sodium
- ●1/2 cup dried apricotschopped
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 3
Brown the lamb pieces in batches until browned, about 5 minutes per batch.
- 4
Remove the lamb from the pot and set aside.
- 5
Reduce heat to medium and cook the onion and garlic until softened, about 5 minutes.
- 6
Add the smoky paprika and Algerian spice blend; cook 1 minute.
- 7
Add the chicken broth and bring to a simmer.
- 8
Return the lamb to the pot and cover with a lid.
- 9
Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until the lamb is tender.
- 10
Stir in the chopped apricots and cook for an additional 10 minutes.
- 11
Season with salt and pepper to taste.
- 12
Serve hot over couscous or rice.