Algerian Lamb Tagine
A traditional North African dish made with lamb, spices, and a flavorful sauce, all slow-cooked to perfection in a clay pot called a tagine.
Ingredients
- ●1.5 lbs Lamb shouldercut into 2-inch pieces
- ●2 tsp Magical spicesa blend of cumin, coriander, and cinnamon
- ●1 tsp Flaky sea saltto taste
- ●1/2 cup Algerian olivespitted
- ●1 large Diced onionsto taste
- ●1/4 cup Chopped fresh parsleyto garnish
- ●2 tbsp Lemon juiceto taste
- ●1 tsp Algerian tagine spice blendto taste
- ●1 cup Lamb brothto taste
- ●2 tbsp Olive oilto coat the lamb
Instructions
- 1
Heat the oil in a large clay tagine or Dutch oven over medium heat.
- 2
Brown the lamb in batches until it is well browned, about 5 minutes per batch.
- 3
Add the onions and cook until they are softened, about 5 minutes.
- 4
Add the magical spices, sea salt, olives, parsley, lemon juice, tagine spice blend, and lamb broth.
- 5
Stir to combine, then return the lamb to the pot and bring to a simmer.
- 6
Cover the pot and transfer it to the oven. Cook for 2 1/2 hours, or until the meat is tender and the sauce has thickened.
- 7
Season with salt to taste, then serve hot over couscous or rice.
- 8
Garnish with additional parsley and olives, if desired.