Entree: Algeria – Algiers & North Coast – طاجين الحلو ➤ Tajine al-Halou (Sweet Algerian lamb tagine slow-cooked with dried fruits and toasted almonds)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced, about 10 oz (300 g)
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) ground black pepper
- 1 1/2 tsp (4 g) ground cinnamon, divided
- 1/4 tsp (0.5 g) ground saffron threads or a pinch of saffron, steeped in 2 tbsp (30 ml) warm water (optional)
- 2 cups (480 ml) water or lamb broth
- 12 oz (340 g) pitted prunes
- 8 oz (225 g) dried apricots
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) orange blossom water
- 2 tbsp (30 ml) honey
- 1 cup (140 g) blanched almonds, toasted
- 1 lemon, juiced, about 2 tbsp (30 ml)
- 1 cinnamon stick
- 1 tbsp (15 ml) white vinegar or lemon juice (for caramel finishing)
- Sesame seeds and chopped fresh parsley for garnish (optional)

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a heavy Dutch oven or traditional tagine over medium-high heat. Season the lamb pieces with 1 tsp (2 g) salt and 1/2 tsp (1 g) pepper. Brown the lamb in batches until well colored, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until softened and beginning to caramelize, about 10–12 minutes. Add the minced garlic and cook 1 minute.
3. Return the lamb to the pot, sprinkle with 1 tsp (2 g) ground cinnamon and the remaining salt, add the cinnamon stick and saffron water if using. Pour in 2 cups (480 ml) water or broth to barely cover the meat. Bring to a simmer, cover, and cook gently until the lamb is tender, about 60–75 minutes.
4. While the meat cooks, prepare the fruit: in a small saucepan, combine the granulated sugar and 3 tbsp (45 ml) water over medium heat. Cook without stirring until the sugar melts and becomes a light amber caramel, about 6–8 minutes. Carefully stir in 2 tbsp (30 g) butter, then add the prunes and apricots, a splash (1–2 tbsp/15–30 ml) of water if needed, 1/2 tsp (1 g) ground cinnamon, and 1 tbsp (15 ml) orange blossom water. Simmer gently until the fruit plumps and the syrup thickens, about 8–10 minutes. Stir in 2 tbsp (30 ml) honey and keep warm.
5. Toast 1 cup (140 g) blanched almonds in a dry skillet over medium heat until golden, shaking the pan, about 4–6 minutes. Set aside.
6. When the lamb is tender and the sauce has reduced to a glossy jus, gently add the glazed fruit and its syrup to the pot, stir to combine, and simmer uncovered 8–10 minutes so flavors marry and the sauce thickens. Finish with 1 lemon juice (about 2 tbsp/30 ml) and adjust sweetness with a splash of white vinegar or additional honey if desired.
7. Transfer to a serving dish and scatter the toasted almonds over the tagine. Garnish with sesame seeds and chopped parsley if using. Serve hot with steamed couscous or crusty bread.