← All recipes

🍽️ Tender Lamb with Jerusalem Artichokes in a Tajine

360 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 1.5 tsp ras el-hanout
• 1 tbsp sweet paprika powder
• 1 tsp ground cumin
• salt
• 0.5 bunch fresh chopped cilantro
• 0.5 bunch fresh chopped parsley
• olive oil
• 1 small box saffron (0.1 g)
• 600 g lamb meat (kitchen-ready, from the shoulder)
• 400 g Jerusalem artichoke
• 250 g carrots
• 2 onions
• 300 g plain yogurt
• 1 tsp chili powder
• 0.5 tsp ground cinnamon

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Mix the chopped garlic with the spices, salt, herbs, and 6 tablespoons of olive oil to form a paste.
3. 3. Dissolve the saffron in 350 milliliters of water and stir well.
4. 4. Wash the meat and pat it dry with a kitchen towel.
5. 5. Cut the meat into bite-sized pieces.
6. 6. Peel the carrots, the Jerusalem artichokes, and the onions.
7. 7. Cut the carrots and Jerusalem artichokes into bite-sized pieces.
8. 8. Cut the onions into wedges.
9. 9. Combine the prepared vegetables with the meat and the garlic-spice-oil mixture.
10. 10. Place the mixture in a hot tajine and sauté it briefly.
11. 11. Pour half of the saffron water over the meat and vegetables.
12. 12. Simmer the dish covered over medium heat for 1 hour and 30 minutes.
13. 13. Gradually add the remaining saffron water while simmering.
14. 14. In the meantime, mix the yogurt with the spices and 1 tablespoon of oil.
15. 15. Finally, season the yogurt sauce with salt and pepper to taste.
16. 16. Serve the yogurt sauce alongside the tajine.

Nutrition per serving

• kcal: 360
• Protein: 38 g · Fett/Fat: 16 g · Carbs: 14 g