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🍽️ Yogurt-Marinated Lamb Tajine

502 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb meat (from the shoulder or leg)
• 3 onions
• 2 garlic cloves
• 4 tomatoes
• 1 piece fresh ginger (3 cm)
• 2 red chili peppers (finely chopped)
• 2 tsp paprika powder (sweet)
• 0.5 tsp ground cloves
• 0.75 tsp turmeric
• 1 tsp ground coriander
• 1 tbsp yogurt
• salt
• 500 ml lamb stock
• 3 tbsp oil
• 4 tbsp peeled almond kernels
• 1 pomegranate (seeds)
• 2 tbsp chopped coriander leaves

Instructions

1. 1. Cut the lamb meat into cubes of about 4 cm.
2. 2. Peel the onions and slice them thinly lengthwise.
3. 3. Peel one clove of garlic and dice it finely.
4. 4. Peel the ginger and grate it finely.
5. 5. Press the remaining garlic clove directly onto the grated ginger.
6. 6. Wash the tomatoes and pour boiling water over them briefly.
7. 7. Remove the tomato skins, halve them, remove the core, and dice the flesh finely.
8. 8. Mix the ginger-garbage mixture with the remaining spices and half a teaspoon of salt.
9. 9. Stir the spice mixture well into the yogurt.
10. 10. Mix the lamb meat with the yogurt marinade.
11. 11. Cover the bowl and place it in the refrigerator for 1 hour.
12. 12. Heat the oil in a large pan.
13. 13. Fry the diced garlic briefly in the hot oil.
14. 14. Add the marinated meat along with the yogurt marinade and the diced tomatoes to the pan.
15. 15. Pour in the lamb stock.
16. 16. Simmer the dish on low heat with the lid on for 1 hour and 15 minutes.
17. 17. Toast the almonds in a separate pan without additional fat.
18. 18. Sprinkle the fresh coriander leaves, pomegranate seeds, and toasted almonds over the finished lamb before serving.

Nutrition per serving

• kcal: 502
• Protein: 47 g · Fett/Fat: 30 g · Carbs: 10 g