Free Recipe Tajine D agneau Aux Legumes
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Tajine D agneau Aux Legumes Recipe
1/4 c Olive oil
3 lb Lamb shoulder with bone; cut
-in 3 pieces
3/4 lb Onions; sliced
5 Sprigs flat leaf parsley;
-chopped
5 Cloves garlic; chopped
1 ts Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/4 ts Saffron
1/2 ts Ground ginger
1 c Water
2 lb Carrot; trimmed & quartered
1 lb White turnip; Peel, cut in
-wedges
2 lb Potatoes; peel, cut
-lengthwise
1 lb Sweet green peppers; cut in
-1 strips
Tajine D agneau Aux Legumes Preparation
Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes. Add the water, bring to a boil and cook, covered, over low heat for 1/2 hour. Add the vegetables and cook for 1/2 hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another 1/2 cup water. Recipe by: Copeland Marks by SatinsBack <SatinsBack@aol.com> on Mar 7, 1998
Cooking Temperature:
Recipe Serves: 8
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