Algerian Lamb and Eggplant Tagine (Tagine M'charmel)

Tagine M'charmel is a traditional Algerian dish featuring tender lamb and flavorful eggplant cooked in a fragrant sauce. This dish is perfect for a cozy family dinner or a special occasion.

Algerian Lamb and Eggplant Tagine (Tagine M'charmel)

Ingredients

  • 1 1/2 lbs lamb, cut into chunks
  • 2 eggplants, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 2 cups chicken or vegetable broth

Instructions

  1. In a tagine or large skillet, heat the olive oil over medium heat.
  2. Add the lamb chunks and brown on all sides, then remove from the tagine and set aside.
  3. Add the chopped onion to the tagine and cook until softened, then add the minced garlic and cook for another minute.
  4. Stir in the ground cumin, coriander, paprika, turmeric, and cayenne pepper, and cook for a few minutes until fragrant.
  5. Return the lamb to the tagine, then add the sliced eggplants and chopped cilantro.
  6. Pour in the chicken or vegetable broth, season with salt and pepper, and bring to a simmer.
  7. Cover the tagine and cook for 45-50 minutes, or until the lamb is tender and the eggplant is cooked through.
  8. Adjust the seasoning if needed, then serve the tagine m'charmel hot with couscous or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
15g
Fat
25g

Supplies

Tagine or large skillet Cutting board Knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Tagine M'charmel with a side of couscous and a fresh salad for a complete meal.

Tips & tricks

For a richer flavor, you can marinate the lamb chunks with the spice mixture for a few hours before cooking.

Cost

$25