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🍽️ Tender Lamb Tajine with Lemon

559 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb (neck or boneless rib section)
• 2 lemons (one of them unwaxed)
• 1 handful cilantro
• 500 g peas (fresh or frozen)
• 4 fresh garlic cloves
• 40 g butter
• 2 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the veal under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Thoroughly wash the untreated lemon under hot water.
4. 4. Cut the lemon into wedges.
5. 5. Squeeze the juice from the second lemon.
6. 6. Rinse the coriander greens and shake them dry.
7. 7. Tie the coriander greens into a small bunch.
8. 8. Rinse the peas and let them drain well.
9. 9. Peel the garlic and lightly press the cloves.
10. 10. Heat the butter and olive oil in the tajine.
11. 11. Brown the meat cubes together with the garlic on all sides.
12. 12. Season the meat with salt and pepper.
13. 13. Reduce the heat to a low setting.
14. 14. Deglaze the meat with the lemon juice.
15. 15. Place the lemon wedges on top of the meat.
16. 16. Distribute the peas evenly over the top.
17. 17. Place the coriander bunch on top.
18. 18. Cover the tajine and let the dish cook for approx. 1 hour on low heat.
19. 19. Add a little water if necessary, but do not stir.
20. 20. Gently mix the ingredients shortly before serving.
21. 21. Finally, adjust the seasoning with salt and pepper to taste.

Nutrition per serving

• kcal: 559
• Protein: 58 g · Fett/Fat: 27 g · Carbs: 19 g