Lamb tagine

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Revision as of 04:49, 18 August 2014 by Chef (talk | contribs)


Lamb tagine
Lamb tagine
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

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

Ingredients

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)


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