Spicy Algerian Lamb Tagine
A traditional North African stew originating from Algeria, made with tender lamb and a blend of aromatic spices.
Ingredients
- ●1.5 pounds Lamb ShoulderCut into 2-inch pieces
- ●1 medium Yellow OnionChopped
- ●2 teaspoons Algerian SpicesBlend of cumin, coriander, and paprika
- ●1 teaspoon Spicy HarissaNorth African chili paste
- ●2 tablespoons Coconut OilFor browning the lamb
- ●1/4 cup Fresh CilantroChopped, for garnish
- ● Salt and Black PepperTo taste
- ●1/4 cup Dried ApricotsChopped, for added sweetness
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until browned on all sides, about 5 minutes per batch. Remove from heat and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the Algerian spices, harissa, salt, and black pepper. Cook for 1 minute, stirring constantly.
- 5
Add the browned lamb back to the pot, along with the chopped apricots and enough water to cover the ingredients.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour 30 minutes.
- 7
Stir in some chopped cilantro and serve hot over couscous or rice.
- 8
Adjust seasoning to taste.