Lamb tagine

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Lamb tagine
Lamb tagine
A tagine
Servings:Serves 6 to 8
Calories per serving:591
Ready in:1 hour 50 minutes
Prep. time:15 minutes
Cook time:1 hour 35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013
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Another recipe for you to try out your preserved lemons and Balazu rose harissa paste


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Ingredients

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Method

  1. Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron.
  2. Cover with water and cook, covered, for 1-1½ hours until the meat is very tender, adding water to keep it covered in its sauce.
  3. Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced. Serve.

(Tamarind & Saffron by Claudia Roden)


Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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Belazu products used in this recipe

See also