LAMB TAGINE WITH CARROTS AND TURNIPS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
- Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
- Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
- Sprinkle with pomegranate seeds and serve.
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sheikh zakaria
[email protected]This lamb tagine is the perfect comfort food. It's hearty and flavorful, and it always makes me feel warm and cozy.
shelby griffiths
[email protected]I've made this lamb tagine several times and it's always been a hit with my family and friends. It's a great dish for a special occasion or a casual dinner party.
Warren Skaggs
[email protected]This lamb tagine is a great way to use up leftover lamb. I like to make it with a combination of lamb shoulder and lamb leg. The shoulder gives the dish a lot of flavor, while the leg keeps it from being too fatty.
Kamran Khan Chughtai
[email protected]I'm not a big fan of lamb, but I really enjoyed this tagine. The spices and vegetables really complemented the meat and made it very flavorful.
Robert Lee
[email protected]This lamb tagine is a bit time-consuming to make, but it's worth it. The flavors are incredible and the meat is so tender. I highly recommend this recipe.
Mia Aldred
[email protected]I love the combination of lamb and vegetables in this dish. It's a hearty and flavorful meal that's perfect for a cold winter night.
Shahziab
[email protected]This lamb tagine is a great make-ahead meal. I like to make it on the weekend and then reheat it during the week for dinner. It's also a great dish to take to potlucks or parties.
Ailyn Nicolas
[email protected]I followed the recipe exactly and the lamb tagine was a disaster. The lamb was tough and the vegetables were mushy. I'm not sure what went wrong.
Nuruzzaman Milon
[email protected]This was my first time making a tagine and it turned out great! The lamb was tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.
Eden
[email protected]I tried this recipe and the lamb was a bit tough. I think I might have overcooked it. The vegetables were good though.
Elphus Hlongwane
[email protected]This recipe was easy to follow and the end result was delicious! The lamb was so tender and the vegetables were perfectly cooked. I will definitely be making this again.
Jessy Njuguna
[email protected]I've made this lamb tagine several times now, and it's always a hit with my friends and family. The flavors are so rich and complex, and the meat is always so tender. I love serving it with couscous and a side of roasted vegetables.
Kyle North
[email protected]This lamb tagine was a delightful culinary experience! The meat was fall-off-the-bone tender, and the carrots and turnips added a perfect balance of sweetness and earthiness. The spices were perfectly balanced, creating a harmonious and flavorful dis