Moroccan lamb tagine

1 tbsp ground cinnamon

1 tbsp ginger powder

1 tsp pepper

ground

1 tbsp paprika powder

½ tbsp turmeric powder

½ tbsp nutmeg

ground

2 bay leaves

1 clove of garlic

1 tbsp olive oil

½ tsp sea salt

For the spice mix, mix all the ingredients together.

500 g lamb rump

1 onion

1 carrot

75 g fruit

dried, e.g. dates, apricots, raisins

1 lemon

juice

2 tbsp parsley

chopped

Peel and dice the onion and carrot. Dice the dried fruit.

Aire caliente con inyección de vapor (190 °C)

Toss the onion, carrot, dried fruit, lemon juice, parsley and lamb in the spice mix until evenly coated. Turn the mixture into the porcelain dish and put it on to the wire shelf in the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 190 °C durante 20 Min.

Preparar

½ aubergine

1 potato

1 tbsp butter

1 tbsp almonds

flaked

Salt

Pepper

Peel the potato and cut into thin slices. Wash the aubergine and cut into thin slices. Melt the butter.

Gently stir the lamb after 20 minutes. Place a layer of aubergine over the top and season with salt and pepper. Lay the slices of potato on top of the aubergine, brush with melted butter and season again.

Sprinkle over the flaked almonds. Continue cooking.

Aire caliente con inyección de vapor 190 °C durante 20 Min.

Serve the tagine warm.