Lamb Tagine

16th February, 2016 - Posted by ksenior - No Comments

michaelslambtagineIngredients

4 Lamb Chops

12 red potatoes, quartered

2 large carrots, peeled and cut into 1/4″ matchsticks

1 large yellow onion, halved and sliced

3 bell peppers, red, green, yellow or mixed, cut into strips

3 cloves fresh garlic, minced with the Rosle Garlic Press

3 tbsp. Moroccan seasoning (McCormick’s or similar)

2-4 tbsp. red wine

salt and pepper to taste

Extra virgin olive oil

Procedure

Season your lamb chops with 2 tbsp. of the Moroccan seasoning, and a pinch of salt and pepper.

Place the bottom of your Emile Henry Tagine on the stove over medium heat and add 2-3 tbsp. extra virgin olive oil.

Once the oil is hot, add the lamb chops and brown on both sides.

Once the lamb is browned, add all of the vegetables, the 1 tbsp. Moroccan seasoning, the minced garlic, red wine, a tsp salt, 1/2 tsp pepper.

Place the lid on the Tagine, turn the heat to low, and cook for 1 1/2-2 hours or until lamb is pull-apart tender. Add more salt and pepper if needed.

**Move the contents around occasionally so they don’t stick. If more liquid is desired, add a couple more splashes of wine, water, or stock of choice.

 

*If you want you cook the Tagine in the oven, cook at 325F for 1 1/2 hours or until lamb is pull apart tender.

 

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