Tagine du Pauvre

Name: Tagine du Pauvre
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: ¼ teaspoon each powdered ginger, sweet and hot red peppers; ¼ teaspoon each powdered ginger, sweet and hot red peppers; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 raw bone from leg of lamb (with a little meat adhering), cut into 10cm/4 inch segments; ½ teaspoon each powdered cumin and cinnamon; ½ teaspoon each powdered cumin and cinnamon; ¼ teaspoon each powdered ginger, sweet and hot red peppers; 2 cloves garlic, peeled and finely chopped; 4 tomatoes, peeled, seeded and diced; 4 carrots, sliced; 1 raw bone from leg of lamb (with a little meat adhering), cut into 10cm/4 inch segments; 450 g/1 lb lentils; 6 tablespoons olive oil; 2 Spanish onions, peeled and coarsely grated

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Tagine du pauvre – so-called because it requires only lentils, vegetables, spices and the leftover raw bone and trimmings of a leg of lamb used for making brochettes or kefta – is one of my favourite vegetable-based supper dishes.

Ingredients

450 g/1 lb lentils
6 tablespoons olive oil

Africa
Morocco
Supper
Mediterranean
Gluten-free

Method

Thoroughly wash the lentils until the water runs clear. Place the lentils in a large saucepan. Fill pan with water and bring gently to the boil. Remove saucepan from heat and let lentils soak in hot water for 1 hour.
Drain lentils, and combine in a large saucepan with all the remaining ingredients. Add water to cover, and bring to the boil. Skim, reduce heat to