Tajine d'agneau aux legumes

Yield: 8 Servings

Measure Ingredient
¼ cup Olive oil
3 pounds Lamb shoulder with bone; cut in 3" pieces
¾ pounds Onions; sliced
5 Sprigs flat leaf parsley; chopped
5 Cloves garlic; chopped
1 teaspoon Salt
½ teaspoon Sweet paprika
½ teaspoon Black pepper
¼ teaspoon Saffron
½ teaspoon Ground ginger
1 cup Water
2 pounds Carrot; trimmed & quartered
1 pounds White turnip; Peel, cut in wedges
2 pounds Potatoes; peel, cut lengthwise
1 pounds Sweet green peppers; cut in 1" strips

Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes.

Add the water, bring to a boil and cook, covered, over low heat for ½ hour. Add the vegetables and cook for ½ hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another ½ cup water.

Recipe by: Copeland Marks

Posted to recipelu-digest by SatinsBack <SatinsBack@...> on Mar 7, 1998

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