Lamb tajine with zucchini, raisins and mint, recipe with Moroccan aroma

Desserts

This recipe for lamb tagine with zucchini, raisins and mint will transport you to the lands of Morocco, thanks to its delicious aroma. If yesterday I published a recipe for potatoes stewed with lamb in which the protagonists were potatoes, this time we are going to give all the prominence to meat.

With a side of couscous or a taboulé salad, you have everything you need to make a gastronomic trip to the Maghreb countries, enjoying their traditional cuisine, with slow and spicy cooking. If you do not have the tajine, you can make this recipe in a clay or metal saucepan but always keeping it covered so that the vapors are concentrated inside.

Ingredients

For 4 people
  • Lamb meat in pieces 750 g
  • Prunes 4
  • Ras el hanout to taste
  • Zucchini 1
  • Peppermint some leaves
  • Onion 1
  • Manzanilla olives or any green olives 8
  • Meat broth 500 ml
  • Couscous for garnish 50 g
  • Orange juice 400 ml

How to make lamb tajine with zucchini, raisins and mint

Difficulty: Medium
  • Total time 1 hour
  • Elaboration 1 hour

We start the recipe by poaching the finely chopped onion in a little extra virgin olive oil. While it is done, we fry the lamb slices in a pan and brown them, stirring continuously and keeping the fire alive, transferring them to the tajine as soon as the onion is soft.

Add two tablespoons of Ras el Hanout spices over the meat and stir the pieces in the tajine so that the spices are toasted. Then we add the meat stock, the olives and the raisins and bring it to a boil. When it boils, cover the tagine and lower the heat to a minimum.

When our stew has cooked for 30 minutes, we add the zucchini cut into slices and we taste the sauce to rectify the salt if necessary. We put 8 minced mint leaves and mix them with the broth to add their aroma.

The zucchini will be ready after 10 minutes of cooking, at which point we can turn off the heat and let it rest while we take the opportunity to prepare the garnish. The stew or tajine has to be somewhat soupy, as you can see in the first image.

We prepare a couscous with orange juice as when we made the recipe for Taboulé scented with citrus aromas and we bring both to the table to serve immediately. Garnish the lamb tagine with a sprig of mint.

5 4 3 2 1 Thank you! 13 votes

With what to accompany the lamb tajine with zucchini, raisins and mint

This recipe for lamb tagine with zucchini, raisins and mint is excellent for a family meal. With a garnish of couscous rehydrated in hot water or orange juice or a little rice cooked in white, you are going to enjoy it beautifully.

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