Tajine with Lamb, Turnips and Lemon

Ingredients

• 600 g lean lamb meat (from the shank)
• 3 Garlic cloves
• 10 small carrots
• 6 turnips
• 400 g canned chickpeas
• 3 tbsp olive oil
• 200 ml beef broth
• 2 salt lemons
• 1 tsp ground coriander
• 1 bay leaf
• pepper (ground)
• Salt
• 10 fresh coriander stems

Instructions

1. 1.

   Wash and pat dry the lamb, cut into bite‑sized pieces. Peel and finely chop the garlic cloves. Peel the carrots and turnips. Rinse chickpeas under a sieve and drain. Heat oil in a tajine and sear the lamb until browned.

2. 2.

   Add turnips, carrots and garlic; cook briefly. Deglaze with beef broth, reduce heat, add salt lemons, coriander, bay leaf and pepper. Cover and simmer for 30 minutes. Add chickpeas and continue cooking covered for another 10 minutes.

3. 3.

   Just before serving, taste carefully and adjust salt if needed—salt lemons usually suffice. Strip leaves from coriander stems, rinse briefly, dry, and garnish the tajine with fresh coriander greens before serving.