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🍽️ Tagine di agnello speziato con finocchio e datteri

426 kcal · 30 min · 4 porzioni

Ingredienti

• 800 g agnello (ad es. spalla)
• 2 cipolle
• 2 cucchiai olio d'oliva
• 1 cucchiaino zenzero fresco grattugiato
• 0.5 cucchiaini curcuma macinata
• 0.5 cucchiaini cumino macinato
• 1 pizzico cannella
• sale
• pepe (macinato)
• 2 teste di finocchio
• 150 g datteri (denocciolati)
• 1 cucchiaio miele

Preparazione

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into bite-sized cubes.
4. 4. Peel the onions.
5. 5. Dice the onions finely.
6. 6. Heat oil in a tajine or a pot.
7. 7. Gently brown the lamb meat in the hot oil.
8. 8. Add the diced onions to the meat.
9. 9. Add the ginger.
10. 10. Sprinkle turmeric over the mixture.
11. 11. Add cumin.
12. 12. Sprinkle cinnamon over the ingredients.
13. 13. Season everything with salt and pepper.
14. 14. Pour the broth over the ingredients.
15. 15. Cover the tajine or pot.
16. 16. Let the dish simmer gently for approx. 45 minutes.
17. 17. If necessary, add a little water.
18. 18. Wash the fennel thoroughly.
19. 19. Remove the tough cores from the fennel.
20. 20. Pluck the fennel fronds from the bulbs.
21. 21. Cut the fennel bulbs into thin strips.
22. 22. Dice the dates into approx. 1 cm pieces.
23. 23. Add the fennel and dates to the lamb.
24. 24. Let everything simmer for another approx. 15 minutes.
25. 25. Stir the honey into the mixture.
26. 26. Let the dish finish cooking for another approx. 15 minutes.
27. 27. Taste the dish at the end.
28. 28. Distribute the food onto plates.
29. 29. Garnish the dish with the fennel fronds.
30. 30. Serve white bread on the side if desired.

Valori per porzione

• kcal: 426
• Protein: 44 g · Fett/Fat: 13 g · Carbs: 32 g