Cooking time 10 min + 1 h 30 of cooking
- 400 g sliced leg of lamb
- 4 merguez
- 2 carrots
- 1 zucchini
- 1 bunch of turnips
- 2 hot peppers
- 1 plant of fresh coriander
- 800 g of firm-fleshed potatoes
- 2 onions
- 2 tablespoon butter
- 150 g dry chickpeas
- 400 g peeled tomatoes (can)
- 2 tablespoon olive oil
- 1 tablespoon coffee of cumin seeds
- 1 tablespoon paprika
- 0.5 tablespoon teaspoon of turmeric
- 1 pinch of cayenne pepper
- salt and pepper
Nutrition: per serving
- fat27 g
- carbs61.4 g
- protein48.4 g
How to prepare tajine with lamb recipe
Quick recipe and guide on tajine with lamb recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Soak the chickpeas at least 10 h in 2 L of water. Drain and rinse with cold water. Then cook for 30 minutes in a good amount of water, then rinse with cold water. Drain. Cut the lamb into large pieces. Cut the onions roughly, and detail the peeled turnips in 6 or 8 pieces. Cut the carrots into 1/2 cm slices and the zucchini into 3 cm cubes. Peel the peppers and cut them into thin slices. Roughly chop the coriander. Peel the potatoes and cut them into pieces of equal size.
1 Heat 1 tbsp. olive oil in a skillet and cook lamb chops until golden brown.
2 Put the meat with the onions in a large pot (or tajine) and sprinkle them with 2 L of water. Stir in turmeric and peppers, then salt and pepper. Let simmer for 1 hour over low heat.
3 Add the carrots, potatoes, zucchini, peeled tomatoes, chickpeas and turnips, and continue cooking for 30 minutes. Spice up cumin, paprika and cayenne pepper.
4 Meanwhile, heat 1 tbsp. olive oil in a skillet and cook the merguez on all sides. Add them to the preparation, then salt and pepper.
Special beer not Wine Campo Viejo Reserva
D.OC Rioja – Spain