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Tagine with lamb and tomatoes
Description
Delicious lamb tagine. If you do not have special dishes, then you can cook in a thick-walled saucepan with a lid.
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.
Ingredients
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