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&title;Peter FlynnWhile looking for a tagine recipe that included preserved
lemons I found mostly chicken tagines. Very good too, but I had
lamb. This, then, is a composite, formed from bits and pieces of
tagine recipes I have used before.Mix the lamb, lemon, onions, garlic, ginger, and
spices with half the and combine
wellAdd the remaining half of the to a large
casserole or tagine and fry the mixture to brown it a
littleAdd the turmeric, saffron,
and water, mix and cover, then cook in the
oven at medium heat for about two hoursRemove from oven and add the olives, apricots, dried fruit, honey,
tomatoes, and black pepper. Add some of the tomato
juice if it’s looking dryMix well and taste before seasoning. The lamb should be
tender but not quite falling apart yetAdd any you feel needed, cover and cook
for another hourWhen done, and the lamb melts in the mouth, stir in and serve with couscous or rice