Tagine of lamb with pumpkins, vegetables and fruit

Yield: 4 servings

Measure Ingredient
2 pounds Stewing lamb; roughly chopped
4 \N Cloves garlic; finely chopped
2 smalls Onions; peeled and coarsely
\N \N ; chopped
\N \N Salt to taste
1 teaspoon Cayenne pepper
4 tablespoons Vegetable oil
3 teaspoons Turmeric
8 larges Tomatoes; blanched, peeled (8
\N \N To 10)
\N \N ; and diced
1 \N Red chillies; (optional) (1 to 2)
1 tablespoon Raisins
1 pounds Pumpkin; peeled and coarsely
\N \N ; chopped
2 pounds Green beans; halved
½ \N Lemon; juice of

Preheat the oven to 180C/350F. Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chillies in a deep baking dish.

Mix well by stirring, cover and bake for about 45 minutes. Add the raisins and cook for another 15 minutes. Stir in the pumpkin, beans and lemon juice, cover again and cook for a further 1-1½ hours until the meat is tender and cooked. Serve hot with couscous or saffron rice.

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