Classic Algerian Lamb Tagine
A hearty and flavorful North African dish made with tender lamb, aromatic spices, and a rich sauce. This classic Algerian lamb tagine is perfect for special occasions or cozy nights in.
Ingredients
- ●1 lb lamb shouldercut into 2-inch pieces
- ●2 tbsp olive oilfor browning the lamb
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 tsp ground cuminground
- ●1 tsp ground corianderground
- ●1/2 tsp ground cinnamonground
- ●1/2 tsp ground gingerground
- ●1 tsp algerian spice blendavailable at most Middle Eastern markets
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●2 cups chicken brothhomemade or store-bought
Instructions
- 1
Heat 1 tablespoon of olive oil in the bottom of a large clay tagine or Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches until they are nicely browned, about 5 minutes per batch.
- 3
Remove the browned lamb from the pot and set it aside.
- 4
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
- 5
Add the chopped onion and cook until it is softened, about 5 minutes.
- 6
Add the minced garlic and cook for 1 minute, until fragrant.
- 7
Add the ground cumin, coriander, cinnamon, ginger, and Algerian spice blend to the pot and cook for 1 minute, until the spices are fragrant.
- 8
Add the browned lamb back to the pot, along with the chicken broth, salt, and black pepper.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 10
Bake the tagine at 300°F (150°C) for 2 1/2 to 3 hours, or until the lamb is tender and the meat is falling off the bone.
- 11
Serve the tagine hot, garnished with fresh herbs and crusty bread on the side.