Tagine: Gallery 3

LAMB TAGINE WITH RED ONIONS

1 kg lamb shoulder, de-boned and cubed: 3 red onions: 1 yellow pepper: 1 red pepper: 2 cloves of garlic: Pinch of cinnamon: 3 soupspoons of olive oil: 1 bouquet of coriander: Green olives: Pinch of saffron: Piece of ginger: 1 soupspoon of cumin seeds: Salt and pepper.

Peel and thinly slice the onions. Slice the peppers and discard the seeds. In a frying pan, brown the lamb in the olive oil,and then the onions and garlic.

Combine all the ingredients in the 'tagine' with about 1/2 inch of water and simmer for about two hours.



	LAMB TAGINE WITH RED ONIONS 1 kg lamb shoulder, de-boned and cubed: 3 red onions: 1 yellow pepper: 1 red pepper: 2 cloves of garlic: Pinch of cinnamon: 3 soupspoons of olive oil: 1 bouquet of coriander: Green olives: Pinch of saffron: Piece of ginger: 1 soupspoon of cumin seeds: Salt and pepper. Peel and thinly slice the onions. Slice the peppers and discard the seeds. In a frying pan, brown the lamb in the olive oil,and then the onions and garlic. Combine all the ingredients in the 'tagine' with about 1/2 inch of water and simmer for about two hours.
	SIZE: 11 inches diam

	PRICE: £26.00