Tassili Tangine

The Tassili Tangine is a traditional North African dish, reflecting the rich culinary heritage of the Berber people. This flavorful stew is named after the Tassili n'Ajjer plateau in Algeria and is renowned for its vibrant spices and slow-cooked tenderness. Traditionally, tangines are made in a special pot called a tagine, which allows moisture to circulate during cooking, resulting in a luscious and aromatic dish.

History of Tassili Tangine

The region of Tassili n'Ajjer is a significant cultural and historical site, known for its stunning rock engravings dating back to the Neolithic era. The culinary traditions of this area have been influenced by various cultures due to its location on ancient trade routes. The Tassili Tangine embodies these influences, combining local ingredients with spices that were historically traded in the region.

Ingredients

• Lamb - 1 kg, cut into chunks
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Cinnamon - 1 stick
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Ginger - 1 teaspoon
• Saffron - a pinch
• Chickpeas - 1 cup, soaked overnight
• Carrots - 3, peeled and sliced
• Potatoes - 2, peeled and quartered
• Dried apricots - 1/2 cup
• Raisins - 1/2 cup
• Almonds - 1/2 cup, toasted
• Olive oil - 2 tablespoons
• Honey - 2 tablespoons
• Stock - 2 cups
• Salt - to taste
• Pepper - to taste
• Parsley - fresh, for garnish

Step-by-Step Preparation

Preparing the Ingredients

Before you begin, gather all the ingredients. This includes soaking the chickpeas the night before and chopping the onion, carrots, and potatoes. Toast the almonds until they are golden brown and aromatic, then set them aside.

Marinating the Lamb

In a large bowl, combine the lamb chunks with minced garlic, cinnamon stick, cumin, coriander, and ginger. Add a pinch of saffron and season with salt and pepper. Ensure the spices coat the meat thoroughly. Cover and let it marinate in the fridge for at least 2 hours or overnight for deeper flavor.

Cooking the Tangine

1. In a traditional tagine pot or large heavy-based pan, heat olive oil over medium heat. Add the onion and sauté until it becomes translucent and soft.

2. Add the marinated lamb to the pot, browning the chunks on all sides. This helps lock in the flavors and juices.

3. Pour in the stock and bring the mixture to a gentle simmer.

4. Add the soaked chickpeas, carrots, potatoes, dried apricots, and raisins to the pot.

5. Drizzle honey over the top and stir to combine. This adds a lovely sweetness to the dish, balancing the spices beautifully.

6. Cover the tagine or pan with a lid and allow it to simmer on low heat for about 2 to 2.5 hours. Periodically check the cooking timer to ensure everything is cooking evenly and the meat has reached a tender consistency.

How to Enjoy Tassili Tangine

Once the Tassili Tangine is cooked, garnish with freshly chopped parsley and the toasted almonds to add texture and color. Traditionally, tangine is served directly from the pot, allowing everyone at the table to savor the aromatic steam as it rises. Pair it with fluffy couscous or fresh flatbread to mop up the delicious juices. Enjoy this dish slowly, appreciating the mixture of flavors and the care taken in its preparation.