Lamb & Vegetable Tajine

You can use any vegetables you like for this one from fennel & Peas, Carrots & Cauliflower or Peas & Artichokes, as a guide the recipe below would serve 4 people depending on how hungry everyone is.

2 onions diced
6 forequater lamb chops
4 large potatoes, peeled & cut into rounds
8 carrots, peeled and cut in half length ways if they’re very thick
2 cloves garlic crushed
1/2 bunch flat leaf parsley & coriander chopped
2 tsp ground cumin
1 heaped tsp paprika
Pepper to taste
1 tomato
1 preserved lemon

Take a large cast iron saucepan and saute the onions with spices, herbs, garlic & olive oil for 3 minutes, add the chops and seal, take the chops out, put the carrots on top of the onions, put the chops back in a single layer where possible. Put the slices of potato on top of the chops, season with a little pepper, slice the tomato in half and place in the middle of the stack with the preserved lemon, pour in 150mls of water, cover and allow to gently simmer for at least an hour, longer if possible.
You want to end up with lightly caramillised carrots and a thickish sauce, don’t add salt until the end as the preserved lemons will add salt to the dish, also you can always add more water if required but the tomato will release it’s juices and you therefore shouldn’t need much more. Serve with crusty bread and a salad if required.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s