Moroccan Imperial & Coastal
Lamb and Cherry Tajine
Oven-baked lamb, bottled sour cherry and green pepper, warmed with ginger and cinnamon, a Moroccan tagine.
50 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Cube lamb and brown in olive oil. Remove and add onion and peppers to the same pot. Saute until fragrant, then add carrots.
- 2
Saute a bit longer, then first add ginger and spices and then cherries, honey, tomatoes, bay leaves and vinegar.
- 3
If the meat and veg aren’t covered add stock til they are, but only just. Bring to a boil on the stovetop, then move to the oven and cook, covered, until meat is tender (30-45 min.).
- 4
Stir in parsley and cilantro before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
