Lamb and Jerusalem Artichoke Tagine

Ingredients

• 3 Garlic cloves
• 1.5 tsp Ras el-Hanout
• 1 tbsp sweet paprika powder
• 1 tsp ground cumin
• Salt
• 0.5 bunch freshly chopped coriander
• 0.5 bunch freshly chopped parsley
• olive oil
• 1 sachet saffron (0.1 g)
• 600 g lamb meat (pre‑cut, shoulder)
• 400 g Jerusalem artichokes
• 250 g carrots
• 2 onions
• 300 g plain yogurt
• 1 tsp chili powder
• 0.5 tsp ground cinnamon

Instructions

1. 1.

   Peel the garlic, finely chop it and mix with the spices, salt, herbs and 6 tbsp olive oil. Dissolve the saffron in 350 ml water.

2. 2.

   Wash the meat, pat dry and cut into bite‑sized pieces. Peel the carrots, Jerusalem artichokes and onions; cut the carrots and artichokes into bite‑sized pieces and slice the onions into wedges. Mix the vegetables with the onions, meat and spiced oil and sear briefly in a hot tagine. Pour half of the saffron water over it and simmer covered over medium heat for 1½ hours, gradually adding the remaining saffron water.

3. 3.

   Meanwhile whisk the yogurt with the spices and 1 tbsp oil, taste, and serve alongside the tagine.