Algerian Lamb Stew

local_grocery_store Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 1 can canned tomatoes, diced
• 4 cups chicken broth
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp coriander

restaurant_menu Method

1. 1.Heat a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2. 2.Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the carrots and potatoes and cook for another 5 minutes.
3. 3.Stir in the canned tomatoes, chicken broth, cinnamon, cumin, and coriander. Bring the mixture to a simmer.
4. 4.Add the lamb back to the pot and stir to combine. Cover the pot and simmer for 1.5 - 2 hours, or until the lamb is tender.
5. 5.Serve the stew over couscous or with crusty bread.

lightbulb_outline Tips

• chevron_rightMake sure to brown the lamb well before adding the vegetables. This will help develop the flavor of the stew.
• chevron_rightIf you can't find lamb shoulder, you can use lamb leg or stew meat instead.