Lamb Tagine

There are lots of Mediterranean dishes that are cooked in a clay pot (tagine or tajine). These pots usually have a flat circular base and a cone to cover it. The ingredients arecooked slowly to insure that the meat is tender.

Serves 6

  •  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
  • 7g paprika
  • 3g cinnamon in powder
  • 1g cloves
  • 1g cardamom
  • 7g salt
  • 1g ginger
  • 2g saffron
  • 2g coriander
  • 330g onions
  • 7-1/2 carrots
  • 8g fresh ginger
  • 2 zest of lemon
  • 15 ounces of chicken broth
  • 80g tomato sauce

Fry the lamb in the olive oil and set aside. Mix the rest of the ingredients and add the ingredients and the lamb to the broth and put to heat in the clay pot (tagine). Close it with the cone.

Simmer for 2 hours. Add water if needed.