Best Algerian Green Bean And Lamb Tagine Recipes

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ALGERIAN GREEN BEAN AND LAMB TAGINE



Algerian Green Bean and Lamb Tagine image

Since trying Chia's Recipe #89278 we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!

Provided by Roosie

Categories     Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons oil
2 lbs boneless lamb shoulder, cut into 1 inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron (I used 1/4 tsp each) or 1/2 teaspoon turmeric (I used 1/4 tsp each)
4 cups water
1 1/2 lbs green beans, cut into 2 inch pieces (I used frozen)
2 tomatoes, diced or 2 tomatoes, sliced into rounds
1 medium onion, sliced in rings
4 tablespoons parsley, chopped
1 teaspoon ground cumin

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.

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



L'ham Lahlou - Algerian / North African Sweet Lamb Dish. image

This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.

Provided by Um Safia

Categories     Lamb/Sheep

Time 1h10m

Yield 8 small(ish) servings, 8 serving(s)

Number Of Ingredients 11

2 1/2 lbs lamb, cubed
3 tablespoons butter
1/2 teaspoon ground cinnamon
3 cups water
1/4 cup sugar
16 prunes, soaked and drained (ready to eat)
2 tablespoons raisins
2 tablespoons almonds
1 pear, peeled and cubed
1/4 cup orange juice
1 teaspoon orange blossom water (mazhar)

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).

ALGERIAN GREEN BEANS WITH ALMONDS



Algerian Green Beans With Almonds image

Garlic and spices. If you wanted to use canned beans, heat them up and pour sauce on them so it will not take long to make, or frozen green beans will get you closer to fresh tasting.

Provided by Dienia B.

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb green beans, clean and trim
4 cups water
3 tablespoons oil
1 garlic clove, mashed
1/2 teaspoon cumin, ground
1/2 teaspoon paprika
1/4 teaspoon clove, ground
1 tablespoon almonds, slivered

Steps:

  • Simmer beans in water until just tender, about 30 minutes. drain in arab countries i have read that they like their beans well done , cook them to your taste
  • Place, oil, garlic, cumin, paprika, and cloves in a saucepan.
  • Cook for a couple of minutes, stirring constantly.
  • Add almonds to coat.
  • Pour oil mixture over green beans.
  • Toss gently until beans are coated.

Nutrition Facts : Calories 141, Fat 11.7, SaturatedFat 1.5, Sodium 22, Carbohydrate 8.9, Fiber 3.5, Sugar 3.9, Protein 2.6

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)



Lamb and Lima Bean Soup (Moroccan/Algerian) image

A warming North African soup. Can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! This is definitely a traditional favourite duirng Ramadan.

Provided by Um Safia

Categories     Stew

Time 2h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 cup dried lima beans
2 tablespoons olive oil
750 g lamb
2 medium brown onions, coarsely chopped
2 garlic cloves, crushed
2 medium carrots, coarsely chopped
2 celery ribs, trimmed and coarsely chopped
2 cups chicken stock
4 cups water
400 g chopped tomatoes
4 tablespoons chopped fresh coriander
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 832.3, Fat 43.3, SaturatedFat 15.7, Cholesterol 187.2, Sodium 366.7, Carbohydrate 46.6, Fiber 11.7, Sugar 12.6, Protein 63.3

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Algerian Green Bean and Lamb Tagine Recipe

Algerian cuisine is known for its rich and aromatic flavors, and one of the most popular dishes in the country is the tagine. A tagine is a hearty stew that is slow-cooked to tender perfection in a clay pot with a conical lid. The dish can be made with a variety of ingredients, but in this article, we'll be discussing the Algerian green bean and lamb tagine recipe.

Ingredients

  • 2 lbs lamb, cut into chunks
  • 1 lb green beans, trimmed and cut into 2-inch pieces
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 cups water or chicken broth

Instructions

  1. Heat the olive oil in a large tagine or dutch oven over medium-high heat. Add the lamb chunks and cook until browned on all sides, about 5-7 minutes.
  2. Remove the lamb from the tagine and set it aside. Add the onions and garlic to the same pot and saute until softened, about 3-4 minutes.
  3. Add the paprika, cumin, coriander, cinnamon, ginger, and cayenne pepper to the pot and stir to combine.
  4. Return the lamb to the pot and add the water or chicken broth. Cover the pot with the lid and simmer over low heat for 1-1.5 hours, until the meat is tender.
  5. Add the green beans to the pot and continue to simmer until they are cooked through, about 30 minutes.
  6. Add the parsley and cilantro to the pot and stir to combine. Season with salt and pepper to taste.
  7. Serve the tagine hot with crusty bread, couscous, or rice.

Variations

  • You can use beef or chicken instead of lamb. Adjust the cooking time as needed.
  • Add other vegetables such as potatoes, carrots, or zucchini to the tagine.
  • For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.

Conclusion

Algerian green bean and lamb tagine is a delicious and hearty dish that is perfect for cold weather or any time you want to indulge in comfort food. The dish is packed with flavor and nutrition, and it's easy to make with just a few ingredients. Whether you're an experienced cook or a novice in the kitchen, this recipe is sure to impress your taste buds and your guests. Try it today and savor the taste of Algeria!

Valuable Tips When Making Algerian Green Bean and Lamb Tagine Recipes

Tagine is a traditional Berber dish that has been around for centuries. It is a slow-cooked stew that is cooked in a special clay pot called a tagine. The dish is very popular in North Africa, particularly in Algeria, and it is usually made with lamb or chicken, vegetables and a variety of spices. One of the most popular variations of tagine is the Algerian green bean and lamb tagine. Here are some valuable tips that will help you create an authentic and delicious Algerian green bean and lamb tagine recipe.
1. Choose the Right Ingredients
The key to making an authentic and tasty Algerian green bean and lamb tagine is to use the right ingredients. You will need lamb or lamb shanks, green beans, tomatoes, onions, garlic, parsley, coriander, cumin, paprika, cinnamon, saffron and olive oil. It is important to use fresh ingredients and high-quality meat to ensure the best possible flavour.
2. Use a Tagine Pot
If you want to make an authentic Algerian green bean and lamb tagine, it is important to use a tagine pot. This pot is specifically designed for cooking tagine dishes and it helps to distribute heat evenly. Using a tagine pot will also give your dish an authentic North African flavour.
3. Preheat Your Tagine
Before you start cooking your Algerian green bean and lamb tagine, it is important to preheat your tagine pot. This will help to prevent the food from sticking and will also ensure that the heat is evenly distributed. To preheat your tagine, simply put it in the oven and heat it at a low temperature for about 15 minutes.
4. Brown the Meat
One of the secrets to making a delicious Algerian green bean and lamb tagine is to brown the meat before cooking it in the tagine. Browning the meat will help to seal in the juices and will also give it a nice flavour. To brown the meat, simply heat a small amount of olive oil in a pan and then add the lamb. Cook until it is browned on all sides.
5. Cook the Lamb Slowly
When cooking the lamb for an Algerian green bean and lamb tagine, it is important to cook it slowly. This will help to tenderize the meat and will also allow the flavours to develop. Cook your tagine for at least 2 hours at a low temperature to achieve the best possible results.
6. Add Green Beans towards the End
Green beans are a key ingredient in Algerian green bean and lamb tagine, but they are delicate and can become overcooked easily. To avoid overcooking your green beans, add them towards the end of the cooking process. This will ensure that they are cooked properly and retain their texture and flavour.
7. Use Fresh Herbs
Fresh herbs such as parsley and coriander are essential for making an authentic Algerian green bean and lamb tagine. These herbs add freshness and flavour to the dish and also help to balance the spicy and savoury flavours. Make sure to use fresh herbs and chop them finely for the best possible flavour.
8. Serve with Couscous
Couscous is a traditional North African dish that is often served with tagines. Couscous is a type of pasta made from semolina flour and is usually steamed. It is a great accompaniment to the Algerian green bean and lamb tagine as it helps to absorb the delicious sauce and flavours.
9. Garnish with Lemon Wedges
To add a fresh and tangy flavour to your Algerian green bean and lamb tagine, garnish it with lemon wedges. The acidity of the lemon will help to balance the flavours of the dish and add a bright and citrusy flavour.
10. Experiment with Spices
Algerian green bean and lamb tagine is a versatile dish that can be adapted to suit your personal taste. Don't be afraid to experiment with spices and herbs to create your own unique flavour. You can try adding different spices such as turmeric, ginger or even harissa to enhance the flavour of your tagine. In conclusion, Algerian green bean and lamb tagine is a delicious and flavourful dish that is perfect for a special occasion or a hearty family meal. By following these valuable tips, you can create an authentic and tasty Algerian green bean and lamb tagine that will transport you to the vibrant and colourful markets of North Africa.

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