INGREDIENTS
1 kg of lamb shoulder, cut into pieces
4 small firm potatoes
2 large carrots
3 tomatoes
2 eggplants
3 onions
3 cloves of garlic
2 dl of olive oil
½ bunch of coriander
3 tablespoons sweet paprika powder
2 tablespoons of ginger powder
2 tablespoons cinnamon powder
3 tbsp black pepper
2 tablespoons of cumin powder
1 candied lemon
Salt
PREPARATION TIPThe candied lemon gives a particular flavor to this dish. You will find at the market and at the supermarket. You can also use slices of natural lemon. In this case, do not use more than 4 thin slices, otherwise your dish will be too acidic.
PREPARATION
Cut the onions into slices and the vegetables into chunks. Slice the garlic finely.
Sauté the lamb in olive oil with all the spices, onion and garlic. When the onion is slightly translucent, add the tomato pieces and a drizzle of water. Close the tajine and reduce the fire to the lowest.
After a few minutes, add the pieces of potatoes and carrots. Simmer another 10 minutes before adding the eggplant pieces.
After about 15 min. cooking, add the lemon cut into pieces.
Be careful that the dish is not too dry. If so, add a little water.
When all the ingredients are well cooked, remove the tajine from the heat and finish with coriander sprigs.
Enjoy your meal!