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Tajine D'agneau Aux Legumes



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  • Cooking Time: N/A

Tajine D'agneau Aux Legumes

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika,
pepper, saffron, and ginger. Stir fry over low heat for 5 minutes.

Add the water, bring to a boil and cook, covered, over low heat for 1/2
hour. Add the vegetables and cook for 1/2 hour more, or until the lamb is
tender and the sauce is thickened. Should the liquid evaporate too quickly,
add another 1/2 cup water.

Ingredients:

1/4 c Olive oil
3 lb Lamb shoulder with bone; cut
-in 3" pieces
3/4 lb Onions; sliced
5 Sprigs flat leaf parsley;
-chopped
5 Cloves garlic; chopped
1 ts Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/4 ts Saffron
1/2 ts Ground ginger
1 c Water
2 lb Carrot; trimmed & quartered
1 lb White turnip; Peel, cut in
-wedges
2 lb Potatoes; peel, cut
-lengthwise
1 lb Sweet green peppers; cut in
-1" strips

Serves:

8 Servings
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