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Feature Recipe


Moroccan Lamb Tagine

Lamb Moroccan
1.25 hour(s) 0.5 hour(s)
2 people
30ml Olive oil
4 Cloves Garlic chopped
500g Lamb pieces
1 tbsp Turmeric
1/2 tbsp Ground Ginger
1/2 tbsp Ground Cumin
Salt and Pepper
6 Sliced Red Onions
250 ml water
2 Bay leaves
2 medium potatoes peeled and quartered
3/4 cup Green Beans
1/2 cup Peas
Fresh Coriander
Bread
Heat the oil in a tagine and fry the lamb pieces until brown on all sides.
Add garlic and cook for a few minutes.
Add spices and stir.
Place meat and garlic in middle of tagine and cover with the onions.
Add water.
Put half the potatoes on each side of the lamb
Add Bay leaves in the water.
Add peas and green beans evenly around the top.
Add fresh coriander on top of everything.
Place lid of tagine on pot, reduce heat and let simmer gently for approximately 1hr and 15 minutes checking level of water regularly to avoid burning. Add a bit of water if needed.
Serve after allowing to cool down a bit with bread and couscous if desired.

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