Beef / Pork

Lamb and preserved lemon tajine takes 15 minutes to prepare.

Lamb and preserved lemon tajine takes 120 minutes to cook.

Lamb and preserved lemon tajine makes 6 servings.

The ingredients for Lamb and preserved lemon tajine are:

1 large Onions, raw , sliced
1 tbsp Extra Virgin Olive Oil

Spices:
1 tsp Cumin seed, ground or whole
3 tsp Coriander seed, ground
1 tsp Paprika
0.25 tsp Cinnamon, ground

1.2 lb Lamb, Australian, leg, whole (shank and sirloin), trimmed, cubed

1 clove Garlic, peeled and chopped
500 grams Carrots, raw, whole if small, halved or quartered lengthwise if not
3 fruit without seeds Lemons (preserved lemons), quartered


3 large (3" to 4-1/4" dia.) Potato, raw, whole if small, halved or quartered if not

Here is how you make Lamb and preserved lemon tajine:

Fry the onion in olive oil in a casserole dish.Brown the meat, then add the spices.Add the carrots, garlic and preserved lemons. Cover tightly and cook for 1 hour over a low heat.After an hour or so, when the carrots and the meat are nearly cooked, add the potatoes and if needed, some water. Cover again and cook for another 30-40 minutes, or until the potatoes are done.Serving Size: For 6 peopleNumber of Servings: 6Recipe submitted by SparkPeople user ATCHOUM.

The nutritional information for Lamb and preserved lemon tajine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 330.3

• Total Fat: 7.8 g
• Cholesterol: 58.1 mg
• Sodium: 163.7 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 10.3 g
• Protein: 23.7 g