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Moroccan lamb casserole

Name: Moroccan lamb casserole
Total time: 1 h 40 min
Yield: 4
Cuisine: African, Moroccan
Ingredients: 5.333 cups lamb (e. g. shoulder, diced); 2 Tbsps olive oil; 2 onions (diced); 1 tsp freshly grated ginger (grated); 0.5 tsp ground Turmeric; 0.5 tsp ground Cumin; ground cinnamon; 2 Fennel bulb (finely sliced, leaves removed,); 1 cup Date (pitted and diced); 1 Tbsp honey

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Difficulty:

easy

Preparation:

25 min.

Preparation

ready in 1 hr 40 mins

Ingredients

for

servings

Ingredients: 5.333 cups lamb (e. g. shoulder, diced); 2 Tbsps olive oil; 2 onions (diced); 1 tsp freshly grated ginger (grated); ½ tsp ground Turmeric; ½ tsp ground Cumin; ground cinnamon; 2 Fennel bulb (finely sliced, leaves removed,); 1 cup Date (pitted and diced); 1 Tbsp honey

How healthy are the main ingredients?

Date olive oil honey ginger onion Turmeric

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Preparation steps

Fry the meat in hot oil in the tagine. Add the onions, ginger, turmeric, cumin and cinnamon, season with salt and ground black pepper and deglaze with the stock. Cover with the lid and braise on a low heat for around 45 minutes. If necessary add a little more water.

Add the fennel and the dates and braise for another 15 minutes. Add the honey and braise for 15 more minutes.

Season to taste and serve in bowls. Serve garnished with the fennel leaves and serve with white bread.

Moroccan lamb casserole

Ingredients

Preparation steps

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