Moroccan Tagine – Lamb

Moroccan Tagine Recipe of lamb is another of my favorite dishes inspired from North Africa and perfected with my Afro Fusion cuisine blend of spice that I rightfully called Moroccan tagine.  Tagine also spelled Tajine refers both to the iconic conical clay cooking pot used in the process of cooking this dish as well as the stew it makes.   Tagine originates from North Africa and has been spread over the world  with over millions of interpretations of this dish.

I do think mine is soulful and delicious!

INGREDIENTS

8 Medium carrots, peeled and cored – slice in Half lengthwise 1lb of lamb shoulder 8 large peeled potatoes cut 1 inch thick rounds 2 large green peppers cut in chunk 2 medium red onions cut in 1 inch thick rounds 4 tbs of Afro Fusion Cuisine Tagine Blend 1 tbs of ground ginger 2 bay leaves 1 tbs of Paprika 4 strands of saffron for color or tumeric (1tsp) 1 bouillon cube 1 cup of pitted green olives for garnish 8 tbs of vegetable or olive oil 1 cup of stock 2 cups of water salt and pepper to taste

DIRECTIONS

1. slice the lamb shoulder into medium pieces and rub with  2tbs  Afro Fusion Cuisine Tagine blend and 1 tbs of Paprika , salt and pepper. Let it stand in the refrigerator for 4 hours.

2. In a saucepan  over medium heat, add oil, 1 onion sliced and the lamb seasoned – Let it cook for 45 minutes in its juice.

3.In a tagine or alternative in a oven safe pan, arrange your tagine by putting carrots first, lamb, potatoes, peppers, onions, tomatoes, water, stock and the rest of spices and herbs. Finish with olives and drizzle with vegetable oil

4. Adjust salt & pepper to taste

5. close your tagine or your oven pan with foil ( if cooking in the oven) – slow cook for 2 hours until meat and vegetables are perfectly tender

Serve warm with couscous or enjoy it alone…. Yummmmy!

PRODUCTS

#Moroccan #NorthAfricanCuisine #Tagine #Tunisian