Algerian Green Bean And Lamb Tagine Recipes

ALGERIAN GREEN BEAN AND LAMB TAGINE

Steps:

• 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.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)

Steps:

• Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
• Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
• Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
• Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
• Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

L'HAM LAHLOU - ALGERIAN / NORTH AFRICAN SWEET LAMB DISH.

Steps:

• Melt the butter in a heavy bottomed pan. add the lamb and saute over a low heat for around 5 minutes.
• Add the water, sugar and cinnamon and mix well. Cook on a moderate heat for approximately 40 minutes.
• Add prunes, raisins, almonds, pear and mazhar. Simmer for 15 more minutes. Add the orange juice and mix well before serving (make sure you have a good mix of ingredients in each portion).

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
• In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
• Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and cook for 5 minutes.
• Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
• Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.