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Lamb tajine with couscous
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
DeliRec
@delirec- Ingredients
- Recipe
- Tajine: Lamb shoulder1 kg
- Tajine: Sweet paprika1 teaspoon
- Tajine: Smoked paprika1 teaspoon
- Tajine: Turmeric1 teaspoon
- Tajine: Syrian Spice1 teaspoon
- Tajine: Cayenne pepper1 teaspoon
- Tajine: Black pepper1 coffee spoon
- Tajine: Cinnamon stick1 unit(s)
- Tajine: Cardamom5 unit(s)
- Tajine: Juniper5 unit(s)
- Tajine: Salt1 tablespoon
- Tajine: Onion1 unit(s)
- Tajine: Honey2 tablespoon
- Tajine: Garlic3 unit(s)
- Tajine: Dried apricot6 unit(s)
- Tajine: Prunes6 unit(s)
- Tajine: Almond50 g
- Tajine: Olive50 g
- Tajine: Mint (1/2 cup)1 cup
- Couscous: Couscous semolina1 cup
- Couscous: Hot water1 cup
- Couscous: Butter1 tablespoon
- Couscous: Turmeric1 coffee spoon
- Couscous: Salt1 coffee spoon
- Cut the lamb into small cubes. Season with paprika, turmeric, cumin, Syrian seasoning, salt and pepper. Reserve.
- In a pan, add the onion and garlic with 150 ml of olive oil. Then add the lamb and sear until browned. Add the wine and leave on low heat for 5 minutes for the alcohol to evaporate. Season with salt. Add 1.2 l of water, juniper, cardamom, ground cinnamon, thyme and lemon zest to cook over medium heat for approximately 40 minutes.
- At the end of the cooking time, add 100 ml of Sicilian lemon juice and finish with mint leaves, olives, prunes, apricots and almonds. Finally, incorporate a thread of honey.
- For the couscous, mix the couscous semolina with butter, salt and turmeric in a bowl. Then put the boiling water and cover to let it rest for five minutes.
- DeliRec in partnership with chef Katia Hannequim.
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