Składniki

• 300g diced lamb (from leg or shoulder)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 50g dried apricots, halved
• 400ml vegetable or bone broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 small head of cauliflower (~400g)
• Juice of 1/2 lemon
• Handful of fresh cilantro or mint, chopped
• Salt and black pepper to taste

Instrukcje

1. 1.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then brown it in batches. Set aside.
2. 2.Reduce heat to medium, add the remaining olive oil, and sauté the onion for 5-7 minutes until softened. Add the garlic, cumin, coriander, cinnamon, ginger, and turmeric, and cook for another minute until fragrant.
3. 3.Return the lamb to the pot. Add the carrots, apricots, and broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
4. 4.Add the diced zucchini to the pot, stir, and continue to simmer covered for another 15-20 minutes, or until the lamb is tender and the sauce has thickened.
5. 5.While the tagine simmers, prepare the cauliflower couscous. Grate the cauliflower or pulse it in a food processor until it resembles couscous. Sauté in a dry non-stick pan over medium heat for 5-7 minutes until tender. Stir in the lemon juice and half the fresh herbs.
6. 6.Taste the tagine and adjust seasoning with salt and pepper if needed. Serve the tagine hot over the cauliflower couscous, garnished with the remaining fresh cilantro or mint.

Informacje odżywcze

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