Lamb tagine: Difference between revisions

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|description=Another recipe for you to try out your preserved lemons and Balazu rose harissa paste
|description=Another lamb tagine recipe for you to try out your preserved lemons and Balazu rose harissa paste
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Revision as of 05:11, 4 March 2016



Lamb tagine
Electus
A tagine
Servings:Serves 6 to 8
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

Another recipe for you to try out your preserved lemons and Balazu rose harissa paste

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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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This recipe originated from the recipe section of Belazu.com

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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.


Belazu products used in this recipe

See also

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