Tajine zrodiya (Carrot and lamb tagine)
This tagine comes from Tripoli in Libya.
Tajine zrodiya (Carrot and lamb tagine) | |
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Servings: | Serves 6 |
Calories per serving: | 604 |
Ready in: | 1 hour 30 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour 15 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 21st January 2013 |
Best recipe reviewNorth African heaven! 4/5 About as authentic as it gets. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 900 g leg or shoulder of lamb, cut into 5 cm cubes
- 3 spring onions, thinly sliced
- 4 tablespoons smen or 50 g butter
- ½ teaspoon ground black pepper
- ½ teaspoon cinnamon
- 1 teaspoon hilba
- ½ teaspoon ginger
- 1½ teaspoons salt
- 900 g small, young carrots, scraped (Chantenay carrots would be ideal)
- 3 tablespoons coriander or parsley leaves, finely chopped
- 6 olives
- 2 tablespoons lemon juice
Method
- Place all the ingredients, excluding the last 4 in a large pan and fry for about 10 minutes, stirring often.
- Add enough water to cover by 5 cm and bring to the boil.
- Lower the heat, cover and simmer for about 30 minutes.
- Add the carrots, re-cover and simmer for a further 20-30 minutes until the meat and carrots are cooked.
- Stir in the coriander or parsley and simmer vigorously until the sauce has reduced and thickened a little.
- When serving, sprinkle with the olives and lemon juice.
Serving suggestions
Serve with rice pilav or spaghetti.
Variations
You can use replace the lamb with a 1.5 kg chicken which has been cut into serving pieces.
See also
- Lamb tagine
- Chicken tagine
- Chicken tagine with chermoula
- Summer beef tagine
- Tajine bil hoot (Fish Tagine)
- Lamb and onion saffron tagine
- Spicy carrot and chickpea tagine
- Vegetable tagine with apricots and almonds
- Tajine zrodiya (Carrot and lamb tagine)
- Tajine karnoune bil limoun (Artichoke and lemon tagine)
- Pumpkin and green bean tagine
- Lamb tagine with tomatoes and peas
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