Algerian Green Bean and Lamb Tagine

Savor the rich, aromatic flavors of Algeria with this Green Bean and Lamb Tagine, a comforting one-pot dish that brings together tender lamb, perfectly cooked green beans, and a medley of warm, fragrant spices. Slow-simmered in a tomato-based sauce infused with cinnamon, cumin, paprika, and turmeric, this traditional tagine recipe strikes a balance between hearty and wholesome. The addition of fresh parsley and zesty lemon wedges brightens each bite, while its easy-to-follow steps make it accessible for home cooks. Perfectly paired with crusty bread or fluffy rice, this dish is an ideal centerpiece for gatherings or weeknight dinners. Packed with earthy, savory notes, this lamb tagine is a true testament to the depth and diversity of North African cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder or leg, cut into 2-inch pieces
• 400 grams green beans, trimmed
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium tomatoes, grated or finely chopped
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 milliliters hot water
• 2 tablespoons fresh parsley, chopped
• 4 wedges lemon wedges (for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the lamb pieces and sear them on all sides until they are lightly browned, about 7-8 minutes.

Step 5

Mix in the grated tomatoes, tomato paste, ground cinnamon, cumin, paprika, turmeric, salt, and black pepper.

Step 6

Pour in the hot water and bring the mixture to a gentle simmer.

Step 7

Cover the pot or tagine, reduce the heat to low, and cook for 60 minutes, stirring occasionally.

Step 8

After 60 minutes, add the trimmed green beans to the pot. Stir them into the sauce and ensure they are submerged.

Step 9

Continue cooking for another 25-30 minutes, or until the lamb is tender and the green beans are cooked through but still slightly firm.

Step 10

Taste and adjust the seasoning if necessary.

Step 11

Sprinkle the chopped parsley over the dish before serving.

Step 12

Serve the tagine hot with lemon wedges on the side. Pair with crusty bread or steamed rice for a complete meal.

Nutrition Facts

Serving size	1946.5 grams (1946.5g)

Amount per serving	% Daily Value*
Calories	2150

Total Fat 159.70g	205%
Saturated Fat 57.10g	286%
Polyunsaturated Fat 4.00g
Cholesterol 485mg	162%
Sodium 2812mg	122%
Total Carbohydrate 69.70g	25%
Dietary Fiber 25.10g	90%
Total Sugars 31.50g
Protein 124.30g	249%

Vitamin D 0IU	0%
Calcium 437mg	34%
Iron 19mg	107%
Potassium 3581mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 22.5%

Carbs: 12.6%