Oriental lamb tagine using a Cecotec
(5)
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Dive into the aromatic world of Oriental lamb tagine, a dish that’s as rich in flavor as it is in history! This culinary gem hails from North Africa, where the tagine pot was first crafted to slow-cook tender meats and vegetables to perfection. With a delightful blend of ras el hanout and cinnamon, this dish is a warm embrace for your taste buds, reminiscent of bustling souks and the fragrant spices that fill the air. Did you know that ras el hanout translates to 'head of the shop'? It’s a spice mix that varies from vendor to vendor, making each tagine a unique experience! So grab your apron, unleash your inner Moroccan chef, and let the flavors transport you to a vibrant market in Marrakech.
Ingredients
- 1 kg Lamb meat
- 3 Tablespoon(s) Ras el hanout
- 1 Tablespoon(s) Cinnamon powder
- 1 Red onion
- 425 g Tomato
- 950 g Various vegetable
- 200 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
- Cut in pieces, and add 1 kg of lamb meat in the food processor bowl.
- Add 3 tablespoon(s) of ras el hanout, 1 tablespoon(s) of cinnamon powder in the food processor bowl.
- Setaside the fridge cover with plastic wrap during 1h .
- In a large skillet, sauté the marinated meat in hot oil for 5 minutes, seasoning with salt. Then set aside.
- Peel, cut in bad, and add 1 red onion in a pan.
- Peel, and add 425 g of tomato in the pan.
- Peel, cut in pieces, and add 950 g of various vegetable in the pan.
- Cook over high heat during 5min and turn regularly.
- Add 200 g of vegetable broth, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the pan.
- Put the lamb meat back in the pan, stir, and then let it simmer covered on low heat for 75 minutes, stirring occasionally.
