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Lamb tajine

Long preparation time
Long preparation time
Intermediate
Intermediate
Moroccan
Moroccan
Main dish
Main dish
Meat
Meat

Ingredients

4 tablespoons
olive oil
1.000 g
lamb shoulder
2 cloves
garlic
2 cm
fresh ginger
1 teaspoon
cinnamon powder
140 g
ELVEA double concentrated tomato
690 g
ELVEA Passata Soffritto
1 teaspoon
saffron
2,50 dl
vegetable stock
salt
fresh coriander
freshly ground black pepper
4
Persons

Preparation

  • Cut the meat into bite-size pieces and fry it on all sides in half of the oil and remove from the pan.
  • Peel and chop the garlic and the ginger.
  • Put them in the pan in which the meat was fried with the rest of the oil and fry them gently with the pepper and the cinnamon powder.
  • Then add the meat, the tomato puree, the saffron, the stock and the Passata and leave them covered for 45 minutes.
  • Remove the lid from the pot and let the sauce thicken further.
  • Season with pepper and salt and finish with the coriander.
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