Moroccan lamb tagine

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La Kama spice mix

Procedure
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.

Lamb

Procedure
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.
(Pre-)heat cooking space to 190°C with Hot air + steaming
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.
Put the food in
Hot air + steaming 190°C for 20 Mins
Prepare
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.
Hot air + steaming 190°C for 20 Mins
Serve the tagine warm.
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Shopping list
Quantity Ingredient
1 tbsp ground cinnamon
1 tsp pepper
Pepper
1 tbsp butter
1 potato
1 clove of garlic
1 carrot
2 tbsp parsley
2 bay leaves
500 g lamb rump
75 g fruit
1 tbsp ginger powder
1 tbsp olive oil
½ tbsp turmeric powder
1 lemon
Salt
½ tsp sea salt
1 onion
½ tbsp nutmeg
½ aubergine
1 tbsp almonds
1 tbsp paprika powder

Customer reviews (1)

  • Alain I.

    Customer review in French

    Super recette

    29 November 2020

    J'ai bien suivi la recette. Dans le mode d'emploi il manque : couper l'agneau en morceaux. Le goût et parfait . merci

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