Lamb, Potatoes and Olives Tagine
Ingredients
The base
-
2
tablespoons
olive oil
-
1
large
onion, sliced
-
3
cloves
garlic, peeled and crushed
-
1.2
kg
lamb neck fillets (or any type of stewing meat), trimmed and cut into 5 cm pieces
-
300
ml
vegetable stock or water
-
3
medium
tomatoes, grated
The spices
-
1
teaspoon
turmeric
-
1
teaspoon
ginger
-
1
teaspoon
paprika
-
½
teaspoon
cumin
-
½
teaspoon
salt, or more to taste
The vegetables
-
1
kg
potatoes, peeled and cut into wedges
-
200
g
green olives, drained
-
to taste
chopped coriander for garnish
Instructions
- Heat olive oil in a large saucepan and add sliced onions, cooking until soft and translucent.
- Add crushed garlic and lamb, cooking for about 7 minutes while turning the meat to brown it lightly.
- Pour in vegetable stock or water, grated tomatoes, spices, and salt; bring to a boil.
- Cover and reduce heat to medium-low, simmering for 1.5 to 2 hours until meat is tender.
- Add potato wedges, pushing them into the liquid and cover; simmer for about 20 minutes until potatoes are soft.
- Uncover, add olives, stir gently, and simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary, then serve immediately with bread.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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