Lamb and Vegetable Tagine

Name: Lamb and Vegetable Tagine
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 2.2 pounds lamb with bone, cut into large pieces (1 kilogram); 2 carrots, peeled and sliced into rounds; 1 cup sliced mushrooms (about 100 grams); 2 green bell peppers, sliced; 1 large potato, peeled and cut into medium cubes; 2 medium tomatoes, diced; 3 garlic cloves, sliced; 1 large onion, sliced into wedges; 1/4 cup vegetable oil (60 ml); 1 tablespoon butter (14 grams); 1 cup water (240 ml); 1 tablespoon salt (15 grams); 1 teaspoon turmeric (2 grams); 1 teaspoon black pepper (2 grams); 1 teaspoon cumin (2 grams); 1 teaspoon crushed red pepper flakes (2 grams); 1 teaspoon paprika (2 grams); To serve: bread; Needed: clay or ceramic tagine with lid, or a Dutch oven of suitable size; aluminum foil

Hamoudy's Kitchen @Hamoudy

A tagine made with lamb and vegetables, slow-cooked for rich flavor.

Hamoudy's Kitchen @Hamoudy

A tagine made with lamb and vegetables, slow-cooked for rich flavor.

Saved

Ingredients

3 1/2 hours

Serves 4 servings

2.2 poundslamb with bone, cut into large pieces (1 kilogram)
2carrots, peeled and sliced into rounds
1 cupsliced mushrooms (about 100 grams)
2green bell peppers, sliced
1large potato, peeled and cut into medium cubes
2medium tomatoes, diced
3garlic cloves, sliced
1large onion, sliced into wedges
1/4 cupvegetable oil (60 ml)
1 tablespoonbutter (14 grams)
1 cupwater (240 ml)
1 tablespoonsalt (15 grams)
1 teaspoonturmeric (2 grams)
1 teaspoonblack pepper (2 grams)
1 teaspooncumin (2 grams)
1 teaspooncrushed red pepper flakes (2 grams)
1 teaspoonpaprika (2 grams)
To serve: bread
Needed: clay or ceramic tagine with lid, or a Dutch oven of suitable size; aluminum foil

Saved

Steps

3 1/2 hours

1

Prepare all the ingredients ahead of time.
2

Lightly grease the bottom of the tagine with oil, then arrange the lamb pieces and sprinkle some of the seasoning over them.
3

Layer the carrots and tomatoes on top, then sprinkle with some more of the spices.
4

Spread the onion, garlic, bell peppers, and mushrooms, then add the potatoes and another sprinkle of spices.
5

Pour the remaining oil and the butter over the top, then add the water to the tagine.
6

Cover the tagine with aluminum foil.
7

Place the lid on the tagine.
8

Cook over low heat for 3 hours, until the lamb is tender.
9

Serve hot with bread on the side.