Lamb tagine with leeks

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 25
Baking
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 kg (about 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 gr (3 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 (1½ 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
LeeksFind our bag in yourlocal grocery store

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Preparation

  • 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.

Chef's notes

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