Lamb tagine is a delicious North African dinner dish. Much of the food in North Africa is made in a tagine, which is a kind of clay pot with a conical lid. The beauty of this is that it can be placed directly on open heat. If you don't have a tagine, you can use a large pot.
1 kg lamb fillet
1 ts kajennepepper
2 ts sort pepper
1 tbsp turmeric
1 cinnamon bark
2 tablespoons ground ginger
1 tablespoon ground cumin
4 tbsp olive oil
3 finely chopped onions
4 finely chopped cloves of garlic
2 diced carrots
1 bottle (or 2 cans) chopped tomatoes (preferably Mutti)
100 g of dried apricots
50 g dates
1 pinch of saffron
2 dl chicken power, ev. fund or bouillon cube and water
Cut the lamb fillet into cubes. Mix cayenne pepper, black pepper, ground ginger, turmeric, cinnamon bark and ground cumin. Rub the meat in with half of the spice and let it rest overnight. The rest of the spice mixture will be used in the sauce later.
Heat olive oil in the tagine. Fry onions, garlic and carrots together with the rest of the spice mixture on low temperature for 8-10 minutes. Add the meat and let it brown for a few minutes.
Add chopped tomatoes, apricots, dates, saffron and chicken stock. Let it cook for 30 minutes.
Serve lamb tagine with chopped coriander and of course couscous, seasoned to taste. I have added finely chopped mint, finely chopped coriander and raisins.
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