Algerian

Tanjia (Slow-Cooked Lamb Stew)

Name: Tanjia (Slow-Cooked Lamb Stew)
Total time: 120 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 500g lamb shoulder; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp coriander; 2 liters water

A slow-cooked Algerian lamb stew with vegetables and aromatic spices.

120 minutes4 servings

Method

In a pot, brown lamb over medium heat until seared.
Add onions, carrots, celery, and garlic; cook until softened.
Stir in cumin, coriander, and water. Bring to a boil.
Simmer for 2 hours until lamb is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Soups Meat

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