Tangy Algerian Lamb Tagine
A traditional Algerian dish made with tender lamb, tangy spices, and gooey sauce, all slow-cooked in a clay pot.
Ingredients
- ●1, 1.5 kg lamb shoulder
- ●2 tsp tangy spice blendavailable at most Middle Eastern markets
- ●2 tbsp olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 tsp algerian tagine spice mix
- ●1 can canned diced tomatoes
- ●1 cup chicken broth
- ●2 tbsp honey
- ●2 tbsp lemon juice
Instructions
- 1
Heat the oil in the bottom of a clay tagine or Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for another minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the spice blends, diced tomatoes, chicken broth, honey, and lemon juice.
- 6
Bring to a boil, then cover and transfer to the oven.
- 7
Braise for 2 1/2 to 3 hours, or until the lamb is tender.
- 8
Skim off any excess fat and serve hot, garnished with fresh herbs, if desired.
- 9
Serve over couscous, if desired.
- 10
Let the tagine rest for 10-15 minutes before serving, to allow the flavors to meld.
- 11
Serve with a side of crusty bread or over couscous.
- 12
Garnish with fresh herbs, such as parsley or cilantro.