Lamb turnip prune tagine

Yield: 4 servings

Measure Ingredient
2 \N Onions
1 pounds Diced lamb
2 tablespoons Olive oil
¾ pint Beef/chicken stock
1 teaspoon Ground cinnamon
1 pounds Turnips
8 \N Pitted prunes
1 \N 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

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.

Similar recipes