Leeks

Lamb tagine with leeks

Name: Lamb tagine with leeks
Prep time: 4 h 30 min
Cook time: 4 h 5 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 kg ( 2.2 pounds) of diced lamb shoulder; Salt and pepper up to taste; 15 ml (1 tablespoon) of curry powder; 30 ml (2 tablespoons) of olive oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 chopped garlic cloves; 2 diced carrots; 1 diced red or green pepper; 1 diced zucchini; 375 ml (11/2 cup) of mixed dried fruits (dried apricots, prune, raisins, cranberries, figs, dates, etc.); 125 ml (1/2 cup) of whole almonds; 2 cinnamon sticks; 500 ml (2 cups) of canned tomatoes; 250 ml (1 cup) of orange juice

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 25

Baking 245

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 kg ( 2.2 pounds) of diced lamb shoulder
Salt and pepper up to taste
15 ml (1 tablespoon) of curry powder
30 ml (2 tablespoons) of olive oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 chopped garlic cloves
2 diced carrots
1 diced red or green pepper
1 diced zucchini
375 ml (11/2 cup) of mixed dried fruits (dried apricots, prune, raisins, cranberries, figs, dates, etc.)
125 ml (1/2 cup) of whole almonds
2 cinnamon sticks
500 ml (2 cups) of canned tomatoes
250 ml (1 cup) of orange juice

Preparation

Side-by-side mode

Season diced lamb with salt, pepper and curry.
Preheat a large casserole at high heat, with olive oil. Fry diced lamb for 3 minutes. Add remaining ingredients, mix well. Cook 4 hours at low heat, or transfill in a slow cooker at medium heat.
Serve with couscous.