Algerian Green Bean and Lamb Tagine

 

This was my 2014 World Cup Food Challenge dish for Algeria.

Ingredients

500g lamb (the original recipe called for boneless lamb shoulder, but all I could find were lamb cutlets. I cut the meat off the bone, but kept the bones and added them at a later stage)
1 onion, cut into medium sized pieces
3 cloves of garlic, chopped
1/2 sweet potato, cubed
1 parsnip, cubed
a handful of cocktail tomatoes, halved
1 cup beef broth
A handful of green beans
1 tsp ground cumin
1 tsp coriander powder
1 tsp chilli powder (or cayenne pepper)
1/2 tsp turmeric (or saffron, in which case only a pinch)
1 cinnamon stick
2 dried chillis
salt, black & white pepper, ground
 
Method:

1. Sauté lamb, onion and garlic in heated oil, until lamb is browned.
2. Add sweet potato and parsnip, and sauté for another 5 minutes until vegetables soften.
3. Add salt, pepper, cumin, chilli powder, coriander powder, turmeric, cinnamon stick, and dried chilli, and sauté a minute more.
3. Add tomatoes and broth, and bring to boil.
4. Once boiled, reduce heat and simmer for 45 minutes. (At this stage, I added the bones which I saved earlier.)
5. Add green beans and simmer another 10 minutes, until beans are tender.
6. Serve with couscous.