Lamb and Pumpkin Tagine
4 hours Recipe Yield:
4 servings Difficulty:
Medium recipe
Lamb and pumpkin tagine - recipe for Moroccan cuisine, lamb pumpkin is unexpectedly delicious, tender lamb, which is divided into fibers and fragrant pumpkin - just a holiday. And, of course, all this is complemented by spices that envelop the products, filling them with their richness of taste and aroma.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Moroccan cuisine lamb tagine with pumpkin, cut the lamb into portions, peel the pumpkin and cut into small cubes, peel and chop the garlic. Peel the onion and finely chop. Bring the broth to a boil, add the saffron and keep hot.
Fry chopped lamb in oil until golden brown. Salt, add finely chopped onion and fry for another 5 minutes until the onion is soft and translucent.
Add finely chopped garlic and other spices, stir, pour over hot broth, cover, reduce heat to a minimum and cook for 2-3 hours. During this time, the lamb will cook well, pick up aromas and be filled with the taste of spices.
After the time has elapsed, separate the meat from the bone, add the diced pumpkin, salt and cook for another 30 minutes. At the end of cooking, the pumpkin should be soft, but not falling apart. Serve lamb tagine hot with couscous or bulgur.