Algerian Green Bean and Lamb Tagine
- Reviews 5
Ready In: 1 hr 40 mins
Serves: 4-6
Ingredients
- 3 tablespoons oil
- 2 lbs boneless lamb shoulder, cut into 1 inch chunks
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon saffron (I used 1/4 tsp each) or 1⁄2 teaspoon turmeric (I used 1/4 tsp each)
- 4 cups water
- 1 1⁄2 lbs green beans, cut into 2 inch pieces (I used frozen)
- 2 tomatoes, diced or 2 tomatoes, sliced into rounds
- 1 medium onion, sliced in rings
- 4 tablespoons parsley, chopped
- 1 teaspoon ground cumin
Directions
- Heat oil in a large saucepan or soup pot.
- Add the lamb, onion and garlic and sauté until lamb is browned.
- Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
- 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.
- Add water and tomatoes (if using here) and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes.
- Add the green beans and simmer for about 10 minutes more, until almost tender.
- Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
- Simmer for about 10 minutes more.
- Serve hot over couscous.
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