Algerian Spring Lamb Tagine
A hearty and aromatic North African dish made with lamb, spring vegetables, and a blend of spices, slow-cooked in a traditional clay pot.
Ingredients
- ●1.5 pounds Lamb shoulderCut into 2-inch pieces
- ●2 medium Spring onionsChopped
- ●3 cloves Spring garlicMinced
- ●2 medium CarrotsPeeled and chopped
- ●1 head CauliflowerBroken into florets
- ●2 tablespoons Vibrant preserved lemonChopped
- ●2 tablespoons Algerian spice blendAvailable at most Middle Eastern markets
- ●2 tablespoons Olive oilFor cooking
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a large clay or ceramic tagine, heat the olive oil over medium heat. Add the lamb and cook until browned, about 5 minutes.
- 3
Add the spring onions, garlic, carrots, and cauliflower to the tagine. Cook, stirring occasionally, for 10 minutes.
- 4
Add the preserved lemon, spice blend, and 1 cup of water to the tagine. Stir to combine.
- 5
Cover the tagine and transfer it to the preheated oven. Cook for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 6
Season the tagine with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro, if desired.