Tajine d'agneau aux legumes
8 Servings
Ingredients
| Quantity | 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 |
Directions
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