Mrouzia Lamb Tagine with Apricots and Almonds - Traditional Algeria Recipe
A celebratory and aromatic lamb tagine, traditionally prepared for Eid al-Adha. This dish features tender lamb slow-cooked with sweet dried apricots, crunchy al
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Cooking tools:
- Tagine
- Dutch oven
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Paper towel
- Serving platter
Ingredients
- 1.2 kg Lamb shoulder or leg (cut into large chunks)
- 3 tbsp Olive oil
- 2 large Onions (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (freshly grated)
- 2 Cinnamon sticks
- 1 tsp Ground cinnamon
- 1 tsp Turmeric
- 1/2 tsp Saffron threads (soaked in 2 tbsp warm water)
- 3 tbsp Honey
- 200 g Dried apricots
- 100 g Blanched almonds (toasted, for garnish)
- 4 cups Water or lamb broth
- to taste Salt
- to taste Black pepper
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