Lamb Tajine with Jerusalem Artichokes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
- For the lamb tajine
- 3 garlic cloves
- 1 ½ tsps Ras el hanout
- 1 Tbsp sweet ground paprika
- 1 tsp ground Cumin
- salt
- ½ bunch freshly chopped cilantro
- ½ bunch freshly chopped parsley
- olive oil
- 1 sm can Saffron
- 600 grams lamb (ready to cook shoulder)
- 400 grams Jerusalem artichoke
- 250 grams carrots
- 2 onions
- For the yogurt topping
- 300 grams Natural yogurt
- 1 tsp Chili powder
- ½ tsp ground cinnamon
Preparation steps
1.
For the lamb tajine, peel the garlic, finely chop and mix with the spices, herbs and 6 tablespoons of olive oil. Season with salt. Mix the saffron with 350 ml (1 1/2 cups) water.
2.
Rinse the meat, pat dry and cut into bite-size pieces. Peel the carrots and Jerusalem artichokes and cut into bite-size pieces. Peel the onion and cut into slices. Combine the vegetables with the onions, meat and seasoned oil and sauté briefly in a hot tagine. Pour in half of the saffron water and simmer, covered over medium heat for 1 1/2 hours. Gradually pour in the remaining saffron water as needed.
3.
Meanwhile, stir together the yoghurt with the spices and 1 tablespoon oil and season to taste. Serve the tajine topped with the yogurt and garnish as desired.
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