French🥩 Meat

Lamb Tagine with Vegetables

Name: Lamb Tagine with Vegetables
Total time: 2 h 20 min
Cuisine: French
Ingredients: ~3 tbsp olive oil; 1.2 kg lamb meat; 1 onion; 3 garlic cloves; ~1 tsp salt; ~½ tsp pepper; ~1 tsp sweet chili powder; ~1 tbsp ginger; ~1 tsp cumin; ~½ tsp turmeric; ~1½ tsp ras el hanout; ~¼ tsp saffron threads; 2 potatoes; 1 carrot; 3 courgettes; 100 g green beans; 75 g peas; 2 tomatoes; a handful red olives; a bunch coriander

⏱ 140 min

A traditional North African-inspired lamb tagine that slow-cooks tender lamb meat with fresh vegetables. Infused with a blend of aromatic spices including cumin, turmeric, saffron, and ras el hanout, this dish brings together savory lamb and naturally sweet vegetables that are marinated in the same spice blend. The vegetables release their juices as they cook, creating a rich and flavorful broth that complements the tender meat perfectly.

Adapted from a video by Deli Cuisine

TAJINE D’AGNEAU AUX LÉGUMES 🥕🥔 Recette facile - Deli Cuisine

Watch on YouTube

Ingredients

olive oil~3 tbspest.
lamb meat1.2 kg
onion1
garlic cloves3
salt~1 tspest.
pepper~½ tspest.
sweet chili powder~1 tspest.
ginger~1 tbspest.
cumin~1 tspest.
turmeric~½ tspest.

Steps

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1
Slice the onion and mince the garlic cloves.
2
Pour olive oil into the tagine to heat, then add the sliced onion and chopped garlic and sauté until fragrant.
3
Add the lamb meat to the tagine and season with salt, pepper, sweet chili powder, ginger, cumin, turmeric, ras el hanout, and saffron threads. Mix everything well.
4
Cover the tagine and cook over very low heat for about 10 minutes.
5
While the meat cooks, prepare the vegetables: halve the courgettes lengthwise, cut the carrot into four large pieces, and chop the potatoes into large chunks.
6
Place the courgettes, carrot, and potatoes in a large bowl. Add olive oil, salt, pepper, sweet chili powder, ginger, cumin, turmeric, and ras el hanout. Mix well to coat the vegetables evenly with the spices.
7
Slice the tomatoes into rounds and prepare the green beans. If using frozen peas, reserve them to add at the end of cooking.
8
After 10 minutes, sprinkle chopped coriander over the meat, then arrange the marinated vegetables around the sides of the tagine.
9
Place the green beans on top, scatter the peas throughout, add the red olives, and finish by arranging tomato slices on the surface.
10
Cover the tagine and continue cooking over very low heat for about 2 hours, until the meat is tender. The vegetables will release their moisture as they cook, so additional water is unnecessary unless needed.

Lamb Tagine with Vegetables

Ingredients

Steps

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