Maghreb lamb

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

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