Blog: Concerns For Cooking Delicious Meals From To From Hands (Head Salma Douma)
Tajine with lamb cuts
Ingredients
400g lamb cuts (butcher)
4 merguez (butcher)
2 large carrots
1 courgette
1 stalk turnips
2 spicy pepper
One plant coriander
800g waxy potatoes
2 onions
2 tbsp. butter
150g dried chickpeas
400g peeled tomatoes (canned)
2 tbsp. olive oil
1 coffeesp. cumin
1 coffeesp. paprika
0.5 coffeesp. turmeric
1 pinch cayenne pepper
pepper and salt
Preparation
(10 u. Weeks + 30 min.)
- Leave the chickpeas at least 10 hours. weeks in 2 L of water. Drain and rinse under cold water.
- Cook the chickpeas soaked 30 minutes in plenty of water.. Drain and rinse under cold water. Drain.
- Cut the lamb into large pieces.
- Chop the onion and coarsely chop the peeled turnips into 6 or 8 pieces.
- Cut the carrots into 1/2 cm slices and zucchini into cubes of 3 cm.
- Remove the seeds from the peppers and cut into thin rings.
- Chop the coriander coarsely.
- Peel the potatoes and cut into equal pieces.
Preparation (10 min. + 1 hr. 30 min. Stew.)
1 Heat 1 tbsp. olive oil in a frying pan and fry the lamb until golden on both sides.
2 Place the meat with the onion in a large stew (or tagine) and cover with 2 L of water. Add the turmeric and chillies and season with salt and pepper. Let one you. yarn
on low heat.
3 Add the carrots, potatoes, zucchini, peeled tomatoes, peas and turnips and cook for another 30 minutes. Simmering. Season with cumin, paprika and a pinch of cayenne pepper.
4 Meanwhile, heat 1 tbsp. olive oil in a frying pan and fry the merguez golden brown on all sides. Put them in the stew and season with salt and pepper.
