Smarter Home Cooking
Moroccan Lamb Tagine
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Ingredients
for
- Ingredients
- 1 kilogram lamb (shoulder or leg)
- 3 onions
- 2 garlic cloves
- 4 Tomatoes
- 1 pc fresh ginger (3 cm)
- 2 Red chili peppers (chopped)
- 2 tsps ground paprika (sweet)
- ½ tsp ground cloves
- ¾ tsp Turmeric
- 1 tsp ground cilantro
- 1 Tbsp Yogurt (0.1% fat)
- salt
- 500 milliliters lamb stock
- 3 Tbsps vegetable oil
- 4 Tbsps peeled almonds
- 1 pomegranate (seeds)
- 2 Tbsps minced cilantro
Preparation steps
1.
Cut meat into 4 cm (approximately 1.5 inch) cubes. Peel onions, halve lengthwise and cut into thin slices. Peel garlic and dice 1 clove finely. Peel ginger and grate. Press the rest of garlic through a garlic press and combine with ginger. Blanch tomatoes, peel, halve, core and dice finely.
2.
Combine ginger and garlic mix with remaining spices and 1/2 teaspoon of salt and mix thoroughly with yogurt. Marinate meat in yogurt mixture for 1 hour in refrigerator.
3.
Heat oil in a pan. Saute diced garlic and onions, add meat with marinade and tomatoes and cook for a few minutes. Add lamb stock and simmer on low heat, covered, for 1 1/4 hours.
4.
Toast almonds roast in a dry pan.
5.
Sprinkle stew with cilantro, pomegranate seeds and almonds. Serve.
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