Lamb tagine with leeks recipe 4555 15afc5c2-d695-4160-89b8-1bb356111143 Crazy Leeks Crazy Leeks 11/29/2019 1:57:02 p.m. 0 0 270 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Lamb tagine with leeks

Lamb tagine with leeks

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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.

Lamb tagine with leeks

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.

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