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Leeks
Lamb tagine with leeks
Author:
Les Cultures de chez nous
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Preparation
25
Baking
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Lamb tagine with leeks
From
Oct 08
to
Jan 01
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.
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