Lamb and carrot tagine

Lamb and carrot tagine
Carrots are used in a high degree in Moroccan cooking, in fact, even in the simplest and cheapest tagine recipes; you are going to find them.
And today, I would like to share with you a fantastic recipe that I’ve learned from a Moroccan friend of mine; it is lamb and carrots tagine.
Here are the ingredients:
Ingredients
  • 4 large carrots
  • Half a kilo of lamb
  • 2 onions
  • Half lemon juice
  • Beef flavoring, optional
  • 1 teaspoon pepper
  • Salt to taste
  • 1 teaspoon ground ginger
  • 2 tablespoons chopped parsley
  • 2 cloves of garlic
  • One cup of water, you may add more while cooking
  • A quarter of a teaspoon of saffron
  • 2 tablespoons canola oil, you can use also olive oil
  • 1 teaspoon of cumin
Instructions
  1. For the preparation:
    In a cooking tagine, put the chopped onions, chopped parsley, chopped garlic, beef flavoring, salt, pepper, saffron, ginger, cumin, oil and stir with a wooden spoon
  2. Add the lamb and turn on all sides so that it absorbs the spices
  3. Add a little water so that the lamb does not stick to the tagine
  4. Cook on low heat until the meat is tender
  5. Add lemon juice at this time
  6. Peel the carrots and then cut them into four pieces.
  7. Take the meat from the tagine and add the carrots
  8. Close the lid and cook until they are tender
  9. Serve in a decorated tagine by putting the lamb in the center, carrots scattered over and the sauce around it.

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