Tagine of Lamb with Vegetables

Name: Tagine of Lamb with Vegetables
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1.25 kg/2½ lb leg of lamb, cut into 2.5cm/1 inch cubes; 2 large Spanish onions, peeled and coarsely grated; 2 tablespoons butter; 700 g/1½ lb haricots verts (French green beans) or okra, trimmed; 700 g/1½ lb haricots verts (French green beans) or okra, trimmed; 700 g/1½ lb haricots verts (French green beans) or okra, trimmed; 700 g/1-½ lb ripe tomatoes, skinned, seeded and cut into eighths (4½ cups skinned and seeded tomatoes cut into eighths); 8 tablespoons olive oil; coarse salt; 1 packet (heaped ½ teaspoon) powdered saffron; 1 teaspoon each powdered ginger and cumin; 1 teaspoon each powdered ginger and cumin; 6–8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; 6–8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; 2 cloves garlic, peeled and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.25 kg/2½ lb leg of lamb, cut into 2.5cm/1 inch cubes
2 large Spanish onions, peeled and coarsely grated

Africa
Morocco
Mediterranean
Gluten-free

Method

Place cubed lamb in an earthenware bowl and add onion, garlic, parsley, coriander, spices, 1 teaspoon salt, and olive oil. Mix well and leave to marinate for at least 2 hours, or overnight.
When ready to cook, transfer meat and marinade juices to a tagine, or shallow flameproof casserole. Add enough water to cover the meat, and cook over a low heat for 4