Tajine with Lamb and Jerusalem Artichoke Vegetables

Ingredients

• 3 handfuls herbs (parsley and coriander leaves)
• 60 ml olive oil
• 2 tsp paprika powder (sweet)
• 2 tsp ground cumin
• 2 tsp ras el-hanout
• 3 Garlic cloves
• Salt
• 1 tin saffron strands (0.1 g)
• 300 ml Vegetable broth
• 600 g lamb meat (e.g., from the shank)
• 600 g Jerusalem artichokes
• 400 g Carrots
• 3 onions
• 250 g sheep milk yogurt
• 0.5 tsp cinnamon
• 1 tsp Lime juice
• a pinch cayenne pepper

Instructions

1. 1.

   Rinse the herbs, shake dry and finely chop the leaves. Stir into the oil, then add paprika, cumin, and Ras el-Hanout. Peel the garlic cloves, press them in, and season everything generously with salt. Stir saffron into warm broth. Rinse the lamb, pat dry, and cut into ~3 cm cubes. Peel and roughly cube Jerusalem artichokes and carrots. Separate the onions into wedges.

2. 2.

   Combine the lamb, Jerusalem artichokes, carrots, onions, and oil mixture in a tajine or Dutch oven. Pour about half of the saffron broth over them and cover. Cook on medium heat for 1–1.5 hours, adding more broth as needed and stirring occasionally.

3. 3.

   Whisk yogurt with cinnamon, lime juice, cayenne pepper, and salt; taste and adjust seasoning.

4. 4.

   Taste the finished tajine and serve with the yogurt sauce. Pair with flatbread.