Algerian Green Bean and Lamb Tagine
Savor the rich, aromatic flavors of Algeria with this Green Bean and Lamb Tagine, a comforting one-pot dish that brings together tender lamb, perfectly cooked green beans, and a medley of warm, fragrant spices. Slow-simmered in a tomato-based sauce infused with cinnamon, cumin, paprika, and turmeric, this traditional tagine recipe strikes a balance between hearty and wholesome. The addition of fresh parsley and zesty lemon wedges brightens each bite, while its easy-to-follow steps make it accessible for home cooks. Perfectly paired with crusty bread or fluffy rice, this dish is an ideal centerpiece for gatherings or weeknight dinners. Packed with earthy, savory notes, this lamb tagine is a true testament to the depth and diversity of North African cuisine!
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Recipe Information
Ingredients
- 500 grams lamb shoulder or leg, cut into 2-inch pieces
- 400 grams green beans, trimmed
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium tomatoes, grated or finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters hot water
- 2 tablespoons fresh parsley, chopped
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the lamb pieces and sear them on all sides until they are lightly browned, about 7-8 minutes.
Mix in the grated tomatoes, tomato paste, ground cinnamon, cumin, paprika, turmeric, salt, and black pepper.
Pour in the hot water and bring the mixture to a gentle simmer.
Cover the pot or tagine, reduce the heat to low, and cook for 60 minutes, stirring occasionally.
After 60 minutes, add the trimmed green beans to the pot. Stir them into the sauce and ensure they are submerged.
Continue cooking for another 25-30 minutes, or until the lamb is tender and the green beans are cooked through but still slightly firm.
Taste and adjust the seasoning if necessary.
Sprinkle the chopped parsley over the dish before serving.
Serve the tagine hot with lemon wedges on the side. Pair with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 31.5 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3581 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
