Lamb tagine with vegetables and sweet potatoes Ingredients: 2- onions- 700 g of- carrot- 700 g of- zucchini- 1 can of- crushed tomatoes (400g)- 300 g of- chickpeas- 10 teaspoons of- Ras el Hanout olive oil salt pepper- 1 kg of- lamb navarin- 700 g of- sweet potato- 50 g of - green olives - 75 ml of - water.
Utensils： 1 knife knives- 1 vegetable peeler- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Lid 1 Electric slow cooker 1 pitter1 dish-
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Peel and cut the carrots, zucchini and sweet potatoes into slices, then wash them.
Phase 2
Heat the tagine dish with a little olive oil. Brown the meat then the sliced onions.
Phase 3
When the meat is nicely browned on each side, sprinkle it with 2 full teaspoons of Raz El Hanout, salt and pepper and mix everything.
Phase 4
Place the carrots on the meat, sprinkle 2 teaspoons of Raz El Hanout, salt-pepper, then make a layer with the sweet potatoes, sprinkle 2 teaspoons of Raz El Hanout, salt-pepper, then finish with the zucchini and 2 teaspoons of Raz El Hanout, salt-pepper.
Phase 5
Water with a little water.
Phase 6
Cover and cook over medium heat for 45 min.
Phase7
Add the crushed tomatoes on top, avoiding adding too much juice, the chickpeas and green olives and sprinkle 2 teaspoons of Raz El Hanout and salt, then sprinkle the top with the cooking juice. Cover and cook over low heat for 30 minutes.
Phase 8
It’s ready!
Utensils： 1 knife knives- 1 vegetable peeler- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Lid 1 Electric slow cooker 1 pitter1 dish-
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Peel and cut the carrots, zucchini and sweet potatoes into slices, then wash them.
Phase 2
Heat the tagine dish with a little olive oil. Brown the meat then the sliced onions.
Phase 3
When the meat is nicely browned on each side, sprinkle it with 2 full teaspoons of Raz El Hanout, salt and pepper and mix everything.
Phase 4
Place the carrots on the meat, sprinkle 2 teaspoons of Raz El Hanout, salt-pepper, then make a layer with the sweet potatoes, sprinkle 2 teaspoons of Raz El Hanout, salt-pepper, then finish with the zucchini and 2 teaspoons of Raz El Hanout, salt-pepper.
Phase 5
Water with a little water.
Phase 6
Cover and cook over medium heat for 45 min.
Phase7
Add the crushed tomatoes on top, avoiding adding too much juice, the chickpeas and green olives and sprinkle 2 teaspoons of Raz El Hanout and salt, then sprinkle the top with the cooking juice. Cover and cook over low heat for 30 minutes.
Phase 8
It’s ready!