Tagine of Lamb with Pumpkins, Vegetables, and Fruit |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 to 6 | |||||||||
| INGREDIENTS: | ||
| 2 pounds (1 kg) stewing lamb, coarsely chopped | 4 cloves garlic, minced | 2 small yellow onions, coarsely chopped |
| salt | 1 teaspoon cayenne pepper | 1/4 cup vegetable oil |
| 1 tablespoon ground turmeric | 8 to 10 large tomatoes, blanched, peeled, and diced | 1 to 2 red chiles (optional) |
| 1 tablespoon raisins | 1 pound pumpkin, peeled and coarsely chopped | 2 pounds green beans, halved |
| juice of 1/2 lemon | ||
| 1 | Preheat the oven to 350 F/180 C. |
| 2 | Combine the meat, garlic, onions, salt, cayenne pepper, oil, turmeric, tomatoes, and chiles in a large, deep baking dish. Stir to mix well. Cover and bake for about 45 minutes. Add the raisins and cook for an additional 15 minutes. Stir in the pumpkin, green beans, and lemon juice, cover, and cook for 1 to 1-1/2 hours, or until the meat is tender and cooked. |
| 3 | Serve hot with couscous or Saffron Rice. |