North Africangluten-freepork-freevia groq
Traditional Algerian Lamb Tagine
A classic North African dish made with tender lamb, fragrant spices, and dried fruits, slow-cooked in a clay pot.
⏱175 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shouldercut into 2-inch pieces
- ●2 tablespoons Algerian spice mixavailable at most Middle Eastern or North African markets
- ●2 tablespoons Garlicky olive oiluse a high-quality extra virgin olive oil
- ●1 large Onionchopped
- ●1 cup Dried apricotschopped
- ●1 cup Dried pruneschopped
- ●3 cloves Garlicminced
- ●2 tablespoons Flourall-purpose flour
- ●2 cups Chicken brothlow-sodium broth
- ●1/4 cup Nutty almondssliced
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Instructions
- 1
Heat the olive oil in a large clay pot or Dutch oven over medium-high heat.
- 2
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 3
Add the onion, garlic, and Algerian spice mix. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- 4
Add the dried apricots, prunes, flour, and chicken broth. Stir to combine.
- 5
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 6
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 7
Stir in the sliced almonds and continue to bake for an additional 10 minutes.
- 8
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.