Tagine with Lamb
by Editorial Staff
Tajin (tajin) with lamb and vegetables.
Servings: 5
Ingredients
- Lamb (shoulder blade) – 500 g
- Onions – 120 g
- Tomato – 120 g
- Bulgarian pepper (three colors) – 120 g
- Garlic – 3 teeth.
- Hot pepper – 15 g
- Ginger – 0.5 cm
- Potatoes – 350 g
- Cumin (cumin) – 0.5 teaspoon
- Turmeric – 1 teaspoon
- Ground red paprika – 1 teaspoon
- Ground cinnamon – on the tip of a knife
Directions
- Cut the meat into pieces, about 100 grams each. Rub them with a mixture of ground pepper, salt, and cumin.
- Put the bottom of the tagine (special ceramic dishes) over medium heat, pour a couple of tablespoons of olive oil, heat well and place the meat. Fry until lightly blush and transfer to a bowl.
- In the same oil, fry the onion, garlic, ginger, and red hot pepper.
- Put the meat on the fried vegetables, on top – bell pepper, potatoes, coarsely chopped, tomato, cut into slices, salt, pepper, sprinkle with spices, and cover with tagine lid. Simmer for 1 hour on low heat.
- Open the lid and place the lemon wedges. In general, we need a lemon marinated in salt, but I did not have time to make it. Pickled lemon should be placed along with vegetables, and regular lemon should be added at the end so that it is not too sour. Simmer lamb tagine for another 10 minutes and remove from heat.
- Sprinkle lamb tagine with finely chopped cilantro and parsley before serving.
Bon Appetit!
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