Tagine Hout (algerian Lamb And Prune Tagine)

Tagine Hout is a traditional Algerian dish featuring tender lamb, sweet prunes, and a blend of aromatic spices. This slow-cooked tagine is bursting with flavor and is perfect for a special occasion or a comforting family meal.

Halal Gluten Free Main Course Algerian Lamb Prunes Tagine
Tagine Hout (algerian Lamb And Prune Tagine)

Ingredients

  • 1.5 lbs lamb, cut into chunks
  • 1 cup pitted prunes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp saffron threads
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, and saffron threads. Cook for 1-2 minutes until fragrant.
  4. Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
  5. Pour in the chicken broth and bring to a simmer. Cover and cook for 1.5 hours, stirring occasionally.
  6. Add the pitted prunes to the tagine and continue to cook for an additional 30 minutes, or until the lamb is tender and the prunes are plump.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
30g
Fat
18g

Supplies

Tagine or heavy-bottomed pot Serving platter

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Tagine Hout with couscous or crusty bread to soak up the flavorful sauce. A side of green salad or steamed vegetables complements the dish perfectly.

Tips & tricks

For an extra layer of flavor, you can add a pinch of ground cloves or a splash of orange blossom water to the tagine during the last 10 minutes of cooking.

Cost

$25