Lamb Tagine

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Lamb Tagine
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A classic Maghreb dish. It can be adapted by using almost every meat you can imagine and a wide variety of veggies.
Servings Prep Time
2 people 15 minutes
Cook Time
2-3 hours
Servings Prep Time
2 people 15 minutes
Cook Time
2-3 hours
Lamb Tagine
Imprimir receta
A classic Maghreb dish. It can be adapted by using almost every meat you can imagine and a wide variety of veggies.
Servings Prep Time
2 people 15 minutes
Cook Time
2-3 hours
Servings Prep Time
2 people 15 minutes
Cook Time
2-3 hours
Ingredients
Servings: people
Instructions
  1. Brown the meat in the pan you'll be using (maybe a tagine, a pot or a deep pan). Set aside.
  2. Finely chop the garlic, onion, carrot and half of the parsley, then fry lightly in olive oil.
  3. When the onions are soft, add the salt, spices and almonds and mix well.
  4. At a relatively hight heat, throw the lamb back in and add a bit of water. Let the meat soak up the spices' color and flavor for about 5 minutes. Don't let it stick much.
  5. Finally, add the dried fruits and remaining water. Bring to a boil and then lower the heat and simmer until meat is meltingly soft. If desired, add the honey during this step.
  6. Serve topped with the leftover chopped parsley. Typical side dish would be couscous, though quinoa, rice or potatoes can also be a perfect match.
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