This lamb tagine needs minimal preparation and tastes ridiculously awesome. It is prepared from fried juicy lamb, tomato puree, garlic, and sweet potatoes.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Dice the onions into halves and then cut them into slices.
Chop the garlic very finely, also dice the sweet potatoes into quarters. Finely chop the coriander and parsley
Shallow fry the lamb steak on a pan with olive oil. Make sure to fry both the sides evenly and until they turn golden brown.
Take the lamb steak out and in the same oil (if needed you can always add extra oil) add the sliced onion and add a little salt to caramelize.
Add the minced garlic and brown ginger, coriander, cumin seeds, paprika powder (each 1tsp).
Also add a cinnamon stick, bay leaf, a pinch of saffron, and saute all the spices until a nice aroma is infused.
Now add the diced sweet potatoes, 1tbsp tomato puree, and the juicy fried lamb. Give it a mix, for sweetener add the plum raisins.
Add the chicken stock just enough to cover the lamb chunks and let it simmer.
When the lamb is properly cooked (it will depend upon the size and the quality of the pan you are using) add the finely chopped coriander and parsley around 1 tbsp.
And serve the juicy lamb tagine.