Tajine zrodiya (Carrot and lamb tagine)

Tajine zrodiya (Carrot and lamb tagine)

Servings:	Serves 6
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:

This tagine comes from Tripoli in Libya.

Ingredients

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

• 900 g leg or shoulder of lamb, cut into 5 cm cubes
• 3 spring onions, thinly sliced
• 4 tablespoons smen or 50 g butter
• ½ teaspoon ground black pepper
• ½ teaspoon cinnamon
• 1 teaspoon hilba
• ½ teaspoon ginger
• 1½ teaspoons salt
• 900 g small, young carrots, scraped (Chantenay carrots would be ideal)
• 3 tablespoons coriander or parsley leaves, finely chopped
• 6 olives
• 2 tablespoons lemon juice

Method

1. Place all the ingredients, excluding the last 4 in a large pan and fry for about 10 minutes, stirring often.
2. Add enough water to cover by 5 cm and bring to the boil.
3. Lower the heat, cover and simmer for about 30 minutes.
4. Add the carrots, re-cover and simmer for a further 20-30 minutes until the meat and carrots are cooked.
5. Stir in the coriander or parsley and simmer vigorously until the sauce has reduced and thickened a little.
6. When serving, sprinkle with the olives and lemon juice.

Serving suggestions

Serve with rice pilav or spaghetti.

Variations

You can use replace the lamb with a 1.5 kg chicken which has been cut into serving pieces.

See also

• Lamb tagine
• Chicken tagine
• Chicken tagine with chermoula
• Summer beef tagine
• Tajine bil hoot (Fish Tagine)
• Lamb and onion saffron tagine
• Spicy carrot and chickpea tagine
• Vegetable tagine with apricots and almonds
• Tajine zrodiya (Carrot and lamb tagine)
• Tajine karnoune bil limoun (Artichoke and lemon tagine)
• Pumpkin and green bean tagine
• Lamb tagine with tomatoes and peas