John Myers
Lamb Tajine
The perfect lamb tajine recipe with a picture and simple step-by-step instructions.
- 1,5 kg Lamb
- 3 piece Chopped onion
- 3 piece Potatoes
- 1 piece Paprika
- 125 g Dried apricots
- 3 tbsp Olive oil
- 3 tbsp Butter
- 1 tsp Ground coriander seeds
- 0,5 tsp Ground cumin
- 0,5 tsp Saffron
- 0,5 tsp Cayenne pepper
- 1 tsp Grated ginger
- 2 Rods Cinammon
- 1 tbsp Tomato paste
- 4 tbsp Chopped coriander
- 2 tbsp Honey
- Salt
- Pepper
- Fry the lamb cubes in olive oil until nice toasted aromas develop. Then add a chopped onion, all the spices, 2 tablespoons of green coriander (optionally flat-leaf parsley) and the tomato paste and sauté with it. Salt according to taste. Pour in water until everything is covered and cook on a low heat for 60 to 90 minutes until the lamb is cooked through.
- In the meantime, pre-cook the potatoes and fry the second chopped onion and the peppers in the butter until golden brown in another pan. If you want, you can also add 3 large quinces (peeled, pitted and quartered). About half an hour before the lamb is done, add the chopped apricots and honey and let simmer on a low heat.
- Finally, fill the stew in the tagine, pour half the potatoes and the onion / paprika / quince mixture from the pan over it and close the pot with the lid. Possibly let it steep in the oven for a few minutes so the spices develop even better. The whole thing is served with couscous. To do this, bring the bulgur to the boil in the vegetable stock with chopped garlic and ginger and season with Ras el-Hanout.
- In the meantime, sauté the zucchini, bell pepper, carrot and onion cubes in a pan. Pour off the bulgur and spread it on a large baking tray, then fold in the steamed vegetables. Use your hands calmly to prevent the bulgur from sticking. Season to taste with a little honey, salt, pepper and lemon juice and at the end sprinkle with 2 tablespoons of green coriander (optionally flat leaf parsley).
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