Lamb and Vegetable Tagine
Ingredients
- Ingredients
- 3 handfuls Fresh herbs (parsley and cilantro leaves)
- 60 milliliters olive oil
- 2 tsps sweet ground paprika
- 2 tsps ground Cumin
- 2 tsps Ras el hanout
- 3 garlic cloves
- salt
- 1 sm can Saffron (0.1 grams)
- 300 milliliters Vegetable broth
- 600 grams lamb (from the leg)
- 600 grams Jerusalem artichoke
- 400 grams carrots
- 3 onions
- 250 grams Sheep's milk yogurt
- ½ tsp cinnamon
- 1 tsp Lime juice
- 1 pinch cayenne pepper
Preparation steps
For the tagine: Rinse the herbs, shake dry and finely chop the leaves. Stir in the oil, paprika, cumin and Ras el Hanout. Peel the garlic, mince, add to the oil mixture and season with salt. Stir the saffron into the lukewarm broth. Rinse the meat, pat dry and chop into 3 cm (approximately 1 inch) pieces. Peel the Jerusalem artichokes and carrots and cut into large pieces. Peel the onions and cut into wedges.
Combine the meat, Jerusalem artichokes, carrots and onions with the oil mixture in a tagine (or Dutch oven). Pour in about 1/2 of the saffron broth, cover and simmer for 1-1.5 hours over medium heat, adding more broth as needed and stirring occasionally.
For the yogurt sauce: Mix the yogurt, cinnamon, lime juice and cayenne pepper together and season with salt.
Season the tagine with salt and serve with the yogurt and flatbread, if desired.
