Tajine with Lamb, Lemons, Peas and Potatoes

Ingredients

• 800 g lamb meat (e.g., shoulder)
• 2 onions
• 2 EL olive oil
• 1 TL freshly grated ginger
• 0.5 TL ground turmeric
• 0.5 TL ground cumin
• 1 pinch cinnamon
• Salt
• black pepper (freshly ground)
• 250 ml Beef broth
• 2 pickled lemons
• 400 g small waxy potatoes
• 200 g peas
• 1 EL honey
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite‑sized cubes. Peel and finely dice the onions. Brown the meat gently in hot oil in a tajine. Add the onions, 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 them into small pieces. Peel, wash and halve or quarter the potatoes. Combine the lemons and potatoes with the lamb and cook for another 20 minutes.

3. 3.

   Add the peas and honey, then let it finish cooking for an additional 15 minutes.

4. 4.

   Taste and serve garnished with coriander leaves.