Smoky Algerian Lamb Tagine
A hearty and flavorful North African stew originating from Algeria, made with tender lamb and aromatic spices. This dish is typically slow-cooked in a clay pot with a conical lid, but can also be cooked in a Dutch oven or a slow cooker.
Ingredients
- ●2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons algerianground spice blend
- ●1 teaspoon yellowedsmoked paprika
- ●1 onion smokychopped
- ●2 cloves tagineminced garlic
- ●to taste salt
- ●to taste black pepper
- ●2 tablespoons olive oil
Instructions
- 1
Heat the oil in the bottom of a clay tagine or a Dutch oven over medium heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the garlic, Algerian spice blend, smoked paprika, salt, and black pepper.
- 5
Stir to combine.
- 6
Add 1 cup of water to the tagine.
- 7
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 8
Bake for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 9
Serve hot, garnished with fresh herbs if desired.