Tagine with lamb and tomatoes
Delicious lamb tagine. If you do not have special dishes, then you can cook in a thick-walled saucepan with a lid.
Ingredients
Servings 3- about 600 g of lamb (I took the loin)
- 10 small firm tomatoes (cherry or plum tomatoes work well), cut in half
- a pinch of saffron
- 2/3 st. boiling water
- parsley or cilantro, a small bunch (who loves what). Remove leaves and finely chop
- small bunch of green onions with white part, cut into pieces about 0.5 cm long
- 1/2 st. couscous
- salt
- 1 st. l. Moroccan seasoning Raz el Hanout (you can make this mixture yourself)
- pepper
Cooking
Step 1
In a separate skillet over high heat, sear the Raz el Hanoute boneless lamb to brown on all sides and seal.
Step 2
In a deep bowl, pour the couscous with a glass of boiling water and cover with a lid. Set aside insisting. Separately, pour boiling water over the saffron and also set aside.
Step 3
Heat the oil in a tagine and add the onions and tomatoes. Roast a little. Add fried lamb and fill everything with saffron infusion. Close the lid and simmer over low heat for 30 minutes.
Step 4
Arrange the couscous on a wide platter. Put lamb with tomatoes on top, pour over the resulting juice from the tagine and sprinkle with herbs.