Moroccan lamb tagine

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.

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.

	Hot air + steaming 190°C for 20 Mins

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.

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