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Recipe Details
Lamb Tajine
- 10 min
- 1h
- 6
- 1kg leg or shoulder of lamb, trimmed of excess fat and cut into cubes
- 2 tbsp Belazu Argan Oil
- 1 onion, chopped
- salt and pepper
- 1 tsp ground ginger
- 1 tsps Belazu Rose Harissa
- ¼ tsp Soffra Safflower
- 500g shelled peas
- 2 tomatoes, peeled and chopped
- 1 Belazu Preserved Lemon or more, cut into piece
- a dozen Belazu Casablanca Olives
ingredients
Preparation
Put the meat in a large pot with the oil, onion, salt and pepper, ginger and safflower.
Cover with water and cook, covered, for 1-1½ hours until the meat is very tender, adding water to keep it covered in its sauce.
Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced.
Serve.
(Tamarind & Saffron by Claudia Roden)Shopping Cart
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Here, as in Morocco we help you experience cooking with Maroc Gourmet’s authentic Moroccan ingredients.Using our extensive range of tableware, we help you understand how to prepare these wonderful Moroccan dishes.
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