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Algerian Lamb Stew



  • Serves 4
  • Cooks in 20 mins (20m prep + Nonem cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

a great meal from algeria

local_grocery_store Ingredients

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.