Lamb Tagine
Many foods are made in tagine or tajine, a heavy clay pot –frequently decorated – consisting of two parts: a flat circular base and a cone to cover it. The food is cooked slowly to make the meat tender. One of this dishes y lamb tagine, but chicken tagine is also very common.
One of the most popular recipes for the lamb tagine is as follows:
For 6 persons:
• 1.4 kg lamb meat, cut into cubes
• 70 ml olive oil,
• 0.8 g ground turmeric
• 1 small cayenne pepper
• 6 cloves of garlic
• 2 g cumin
• 25 ml honey
• 7 g paprika
• 3 g cinnamon in powder
• 1 g cloves
• 2 g cardamom
• 7 g salt
• 1 g ginger
• 2 g saffron
• 2 g coriander
• 330 g onions,
• 7-1/2 carrots,
• 8 g fresh ginger
• 2 zest of lemon
• 15 ounzes of homemade chicken broth
• 80 g tomato sauce
Fry the lamb in the olive oil and set aside.
Ground and mix the rest of the ingredients.
Add the ingredients and the lamb to the broth and put to heat in the tagine. Close it with the cone.
Simmer for 2 hours. Add water if necessary.
You can try with some other type of meat, adding new ingredients as pine nuts, raisins… etc. Experiment!
The tagine can be used to cook food
O to present food
Tags: chicken tagine, lamb moroccan, lamb tagine, lamb tajine, moroccan lamb, moroccan tagine, tagine, tagine pot, tagine recipe, tajine
Stumble It!