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🍽️ Spicy Lamb Tajine with Colorful Vegetables

428 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (e.g. shoulder)
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp freshly grated ginger
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 pinch cinnamon
• salt
• pepper
• 250 ml meat broth
• 2 preserved lemons
• 300 g small waxy potatoes
• 2 tomatoes
• 2 carrots
• 100 g black olives (pitted)
• 1 tbsp honey
• coriander leaves (for garnish)

Instructions

1. 1. Rinse the lamb meat under cold water and pat it dry with kitchen paper.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Peel the onions and cut them in half.
4. 4. Cut the onion halves into thin strips.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Heat oil in your tajine pan and brown the meat over medium heat.
7. 7. Add the onion strips, chopped garlic, grated ginger, turmeric, cumin, and cinnamon to the pan.
8. 8. Season the mixture with salt and pepper to your taste.
9. 9. Pour in the meat broth and stir everything well.
10. 10. Cover the tajine and let the dish simmer on low heat for about 45 minutes.
11. 11. If the liquid evaporates too quickly, add a little water if necessary.
12. 12. Remove the lemons from the liquid and cut them into wedges.
13. 13. Peel the potatoes and wash them thoroughly.
14. 14. Cut the potatoes into wedges as well.
15. 15. Wash the tomatoes and cut them into quarters.
16. 16. Remove the seeds from the tomato pieces.
17. 17. Peel the carrots and slice them slightly diagonally.
18. 18. Add the potatoes, tomatoes, lemons, and carrots to the lamb in the tajine.
19. 19. Let the vegetables cook along with the meat for another 20 minutes.
20. 20. Add the olives and honey to the tajine.
21. 21. Let everything simmer gently for another 15 minutes until fully cooked.
22. 22. Finally, taste the dish and adjust the seasoning with salt and pepper.
23. 23. Serve the tajine hot, garnished with fresh coriander parsley.

Nutrition per serving

• kcal: 428
• Protein: 45 g · Fett/Fat: 16 g · Carbs: 23 g