Autant de recettes de tajines que de provinces donc pour ne me fâcher avec personne voici un tajine d'agneau (ou tagine d'agneau) qui se situe au milieu de toutes les tendances

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Ingredients for 6 servings

servings
  • The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Africa for cooking the dish.
  • There are so many variations aound this recipe that in order to keep a good relationship with everyone, I will deliver a standard recipe which is in the "middle" of all trends.
For 6 persons :
  • 1 kilogram (2.2 lb) lamb boneless shoulder, cut into 1 inch long cubes
  • 1 sliced onion
  • 50 grams (1.5 oz) dry raisins
  • 50 grams (1.5 oz) peeled almonds
  • 1/2.1 qt (2 liter) beef stock
  • 1 large soupspoonful liquid honey
  • 1 soupspoonful ras-el-hanout (blend of 27 different oriental spices
table salt
  • 3 soupspoonfuls olive oil
fresh coriander leaves