ALGERIAN GREEN BEAN AND LAMB TAGINE
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
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.
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