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Stéphane Reynaud

Maghreb lamb

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 1 onion
  • 1 celery stalk
  • 2 carrots
  • 2

Method

Peel and chop the onion. Chop the celery. Peel the carrots.

Cut the tomatoes into small cubes. Cut the zucchini and carrot into sticks. Pick the leaves from the coriander.

Preheat the oven to 160°C.

Sauté the lamb, garlic and onion in oil in a flameproof cassero

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