Lamb tagine with leeks
25
245
4
No
Ingredients
- 1 kg ( 2.2 pounds) of diced lamb shoulder
- Salt and pepper up to taste
- 15 ml (1 tablespoon) of curry powder
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 2 diced carrots
- 1 diced red or green pepper
- 1 diced zucchini
- 375 ml (11/2 cup) of mixed dried fruits (dried apricots, prune, raisins, cranberries, figs, dates, etc.)
- 125 ml (1/2 cup) of whole almonds
- 2 cinnamon sticks
- 500 ml (2 cups) of canned tomatoes
- 250 ml (1 cup) of orange juice
Preparation
Side-by-side mode
- Season diced lamb with salt, pepper and curry.
- Preheat a large casserole at high heat, with olive oil. Fry diced lamb for 3 minutes. Add remaining ingredients, mix well. Cook 4 hours at low heat, or transfill in a slow cooker at medium heat.
- Serve with couscous.
