Classic Algerian Lamb Tagine
A traditional North African stew originating from Algeria, made with tender lamb and a rich blend of spices.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 inch Ginger
- ●1 teaspoon Cinnamon
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1 cup Dried apricots
- ●1/4 cup Chopped fresh parsley
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine or a heavy Dutch oven over medium heat.
- 2
Add the onion and cook until it is lightly browned, about 5 minutes.
- 3
Add the garlic and ginger and cook for 1 minute.
- 4
Add the lamb and cook until it is browned on all sides, about 5 minutes.
- 5
Add the cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper, and stir to combine.
- 6
Add the apricots and stir to combine.
- 7
Cover the tagine or Dutch oven and bring the mixture to a boil.
- 8
Transfer the tagine or Dutch oven to the oven and cook for 2 1/2 to 3 hours, or until the lamb is tender.
- 9
Serve the lamb and sauce over couscous, garnished with parsley.
- 10
Note: If using a Dutch oven, you can cook the tagine on the stovetop on low heat for 2-3 hours instead of the oven.
- 11
Also, you can make this recipe in a slow cooker: brown the lamb and cook the onion and spices in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.