Lamb Tajine with Turnips and Preserved Lemon
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams lean lamb (from the leg)
- 3 garlic cloves
- 10 small carrots
- 6 Turnip
- 400 grams chickpeas (canned)
- 3 Tbsps olive oil
- 200 milliliters Beef broth
- 2 Lemon salt
- 1 tsp ground cilantro
- 1 bay leaf
- freshly ground peppers
- salt
- 10 fresh cilantro
Preparation steps
1.
Rinse the lamb, pat dry and cut into bite-sized pieces. Peel garlic and chop. Peel the carrots and turnips. Rinse the chickpeas in a colander and drain. In a tajine, heat oil and sear the lamb over high heat.
2.
Add turnips, carrots and garlic and cook for a few minutes. Deglaze with broth, reduce heat and add preserved lemon, coriander and bay leaf and season with pepper. Cover the tagine and simmer, covered, for 30 minutes. Add the chickpeas and simmer, covered, for another 10 minutes.
3.
Before serving, season very carefully with salt (usually the salt content of the preserved lemons is sufficient). Pluck the cilantro leaves, rinse briefly, shake dry and serve the tajine garnished with fresh cilantro.
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