Tagine Batata (algerian Lamb And Potato Tagine)

Tagine Batata is a traditional Algerian dish featuring tender lamb and hearty potatoes cooked in a flavorful blend of spices. This comforting tagine is perfect for a cozy family dinner or a special gathering with friends.

Tagine Batata (algerian Lamb And Potato Tagine)

Ingredients

  • 1 lb lamb, cut into chunks
  • 4 potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups chicken or vegetable broth
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
  3. Stir in the diced tomatoes, ground cumin, paprika, turmeric, cinnamon, ginger, and cayenne pepper. Season with salt and pepper to taste.
  4. Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, or until the lamb is tender and the potatoes are cooked through.
  5. Sprinkle the chopped cilantro over the tagine before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Tagine or heavy-bottomed pot Cutting board Knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Tagine Batata with warm crusty bread or couscous for a complete and satisfying meal.

Tips & tricks

For an extra burst of flavor, consider adding a handful of pitted green olives to the tagine during the last 15 minutes of cooking.

Cost

$20