Ingredients for Algerian Green Bean And Lamb Tagine
- 2 tablespoons olive oil
- 1 lb lamb
- 1 large onion, 1/2 cup chopped onion
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- pinch of saffron threads
- 2 cups water
- 1 lb green beans
- 1 (14.5 ounce) can diced tomatoes OR 2 cups chopped fresh tomatoes
- 1/2 cup chopped fresh parsley
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How to Make Algerian Green Bean And Lamb Tagine
- Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat.
- Add 1 lb lamb, cut into 1-inch cubes, 1 large onion, chopped, and 2 cloves garlic, minced. Sauté until the lamb is browned on all sides, about 8-10 minutes.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), and a pinch of saffron threads or 1/2 teaspoon turmeric. Sauté for 1 minute more.
- Add 2 cups of water and 1 (14.5 ounce) can of diced tomatoes, undrained. (Alternatively, you can add 2 cups of chopped fresh tomatoes at this stage, as per the original recipe).
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Add 1 lb green beans, trimmed, and simmer for 10 minutes, or until almost tender.
- Stir in 1/2 cup chopped onion, 1/2 cup chopped fresh parsley, and 1 teaspoon ground cumin.
- Simmer for another 10 minutes, allowing the flavors to meld.
- Serve hot over couscous. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
25g
Fat
112g
Carbs
7g
