Moroccan Lamb and Vegetable Tagine

Name: Moroccan Lamb and Vegetable Tagine
Total time: 7200 s
Yield: Serves 6 servings
Ingredients: 2.2 pounds lamb (1 kilogram); 1 large onion, chopped; 2 tablespoons chopped parsley; 4 cloves garlic, grated; 1/2 cup olive oil (120 ml); Juice of 1/2 lemon; Salt and black pepper; Ginger; Turmeric; 1 pinch saffron threads; 2 tablespoons water (30 ml); 3 potatoes; 3 carrots; 3 zucchini; 1 cup peas (about 150 grams); 1 tomato, grated

مطبخ حنان cuisine Hanane Erakibi @cook_25934411

السعودية

Recipe available on my YouTube channel: Matbakh Hanan cuisine hanane erakibi.

مطبخ حنان cuisine Hanane Erakibi @cook_25934411

السعودية

Recipe available on my YouTube channel: Matbakh Hanan cuisine hanane erakibi.

Saved

Ingredients

1 1/2 hours

Serves 6 servings

2.2 poundslamb (1 kilogram)
1large onion, chopped
2 tablespoonschopped parsley
4 clovesgarlic, grated
1/2 cupolive oil (120 ml)
Juice of 1/2 lemon
Salt and black pepper
Ginger
Turmeric
1 pinchsaffron threads
2 tablespoonswater (30 ml)
3potatoes
3carrots
3zucchini
1 cuppeas (about 150 grams)
1tomato, grated

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Steps

1 1/2 hours

1

In a bowl, combine the olive oil, garlic, parsley, spices, lemon juice, and water. Mix the marinade well, then add the lamb pieces. Let the lamb marinate for 2 hours.
2

Place the marinated lamb in a clay tagine and set it over the heat for 10 minutes. Add the grated tomato and chopped onion, cover the tagine, and cook over medium heat for 30 minutes.
3

Add the vegetables: cut the potatoes, carrots, and zucchini into long pieces and arrange them around the tagine. Place the peas on top. Cover and cook over low heat until the lamb and vegetables are tender. Garnish with chopped parsley and serve.