Lamb turnip prune tagine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions | |
| 1 | pounds | Diced lamb |
| 2 | tablespoons | Olive oil |
| ¾ | pint | Beef/chicken stock |
| 1 | teaspoon | Ground cinnamon |
| 1 | pounds | Turnips |
| 8 | Pitted prunes | |
| 1 | Stick celery | |
| 1 | tablespoon | Tomato puree |
| ½ | teaspoon | O ground ginger |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Chopped parsley |
| ¼ | teaspoon | Turmeric salt and pepper |
Directions
Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil in a casserole dish.
Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes.
Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree.
Add in stock, salt and pepper. Bring to the boil.
Reduce heat, cover and simmer for ½ hour. Add in diced turnip and prunes.
Simmer for a further ½ hour. Mix in parsley and serve.
Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a taste of the Middle East.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.