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    You are in: Home / Recipes / Algerian Green Bean and Lamb Tagine Recipe
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    Algerian Green Bean and Lamb Tagine

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Roosie's Note:

    Since trying Chia's Vegetable Tagine we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!

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    Units: US | Metric


    1. 1
      Heat oil in a large saucepan or soup pot.
    2. 2
      Add the lamb, onion and garlic and sauté until lamb is browned.
    3. 3
      Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
    4. 4
      The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
    5. 5
      Add water and tomatoes (if using here) and bring to a boil.
    6. 6
      Reduce heat, cover and simmer for about 45 minutes.
    7. 7
      Add the green beans and simmer for about 10 minutes more, until almost tender.
    8. 8
      Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
    9. 9
      Simmer for about 10 minutes more.
    10. 10
      Serve hot over couscous.

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    Ratings & Reviews:

    • on February 08, 2010


      Very good. I used canola oil, bone in lamb shoulder but I pre simmered it in water with a white loomi (Iraqi dried lime) After is was tender about 1 hour, skimming the liquid at the beginning as necessary (which I used later for the water called for in this and for cooking rice to serve with this dish) I used sea salt. I used a little saffron less than called for but would use the full amount next time. Because of that I added a little turmeric but wouldn't do so next time. For the water I used the lamb broth I made from simmering the bone in lamb shoulder and loomi. I used frozen beans with success and would do so again. For the tomatoes I used canned plum tomatoes and pureed them in the blender in about double the amount as we like lots of sauce. I also added 3 tbs tomato paste at this point as well. I followed the recipe posters directions in adding the chopped onion at first rather than sliced onion & tomatoes later which I would do again. I will make this again.

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    • on March 29, 2008


      What a great dish! I have made this several times now and it always turns out well. I follow the recipe exactly except I add the beans (fresh) after step five which gives them a much longer cooking time ~ just husband's preference. A delicious, tasty tagine with a wonderful flavour. Thank you for sharing

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    • on January 30, 2006


      Lovely. We used frozen green beans. If you used boxed couscous, you may want to make 2 boxes - perfect counterpoint for the flavorful lamb and it goes fast (we used Near East roasted garlic couscous).

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    Read All Reviews (4)


    Nutritional Facts for Algerian Green Bean and Lamb Tagine

    Serving Size: 1 (513 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.1
    Calories from Fat 535
    Total Fat 59.5 g
    Saturated Fat 22.4 g
    Cholesterol 163.3 mg
    Sodium 744.0 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 7.7 g
    Sugars 6.4 g
    Protein 42.3 g

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