Tajine with Lamb and Vegetables

Ingredients

• 800 g lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 EL olive oil
• 1 TL freshly grated ginger
• 0.5 TL ground turmeric
• 0.5 TL ground cumin
• 1 pinch cinnamon
• Salt
• Pepper
• 250 ml Beef broth
• 2 pickled lemons
• 300 g small waxy potatoes
• 2 Tomatoes
• 2 carrots
• 100 g black olives (pitted)
• 1 EL honey
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite‑sized cubes. Peel and halve the onions, then slice into strips. Peel the garlic and finely chop it. Brown the meat gently in hot oil in a tajine. Add the onions, garlic, ginger, turmeric, cumin and cinnamon; season with salt and pepper and pour in the broth. Cover and simmer slowly for about 45 minutes, adding water if needed.

2. 2.

   Drain the lemons and cut into wedges. Peel, wash and slice the potatoes into wedges as well. Wash the tomatoes, quarter them and remove seeds. Peel the carrots and cut them diagonally into thin slices. Add the potatoes, tomatoes and lemons to the lamb and cook for another 20 minutes.

3. 3.

   Finally add the olives and honey and simmer for an additional 15 minutes until tender.

4. 4.

   Taste, garnish with coriander leaves and serve.