Entree: Algeria – Algiers & North Coast – طاجين جلبانة ➤ Tajīn Jelbāna (North African slow-cooked lamb stew with green peas in a spiced tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 in (3–4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, about 5/16 oz (9 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (1 g) ground cinnamon
- 1 cup (240 ml) crushed tomatoes (about 2 medium tomatoes)
- 1 cup (240 ml) water or lamb stock
- 2 cups (300 g) fresh or frozen green peas
- 1 preserved lemon, rind only, rinsed and thinly sliced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 in (3–4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (1 g) ground cinnamon
- 1 cup (240 ml) crushed tomatoes (about 2 medium tomatoes)
- 1 cup (240 ml) water or lamb stock
- 2 cups (300 g) fresh or frozen green peas
- 1 preserved lemon, rind only, rinsed and thinly sliced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a heavy skillet or shallow tajine over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until well colored; remove and set aside.
2. Reduce heat to medium. Add the sliced onion and cook until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in ground cumin, ground coriander, paprika, turmeric, and ground cinnamon; toast the spices with the onion and garlic for 30–60 seconds until fragrant.
4. Return the browned lamb to the pan, stir to coat with spices, then add crushed tomatoes and 1 cup (240 ml) water or stock. Bring to a simmer, cover, and cook gently for 45–60 minutes until the lamb is nearly tender.
5. Add the green peas and the sliced preserved lemon rind (if using). Continue simmering, uncovered, for 10–15 minutes until peas are cooked and sauce has thickened slightly.
6. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro and parsley just before serving.
7. Serve the tajine hot with crusty bread, steamed couscous, or flatbread to soak up the sauce.