Alexander’s Autumnal Lamb Tagine With Peppered Sweet Potatoes Recipe

Ingredients

  • ---FRESH ZA’ATAR---
  • 1/3 cup of toasted sesame seeds
  • ½ oz. of fresh thyme
  • 1/3 oz. of fresh oregano
  • 3 tbls. of ground sumac
  • ---TAGINE---
  • 2 ½ oz. of lean lamb meat
  • 1 obese yellow onion
  • 2 very large carrots
  • 2 large zucchini
  • 1 cup of cooked chickpeas
  • ¾ cup of red raisons
  • 2 firm fleshed pears not too sweet
  • 2 1/2 quarts of lamb or beef stock
  • 3 bay leaves
  • ¾ cup of dry red sherry
  • 5 cloves of garlic
  • 3 oz. of aged bleu cheese
  • Fresh chopped parsley
  • Pale roux to thicken
  • More olive oil
  • 4 cups of Moroccan cous-cous (cooked)
  • ---POTATOES---
  • 4 large sweet potatoes
  • Course grated black pepper
  • 3 tbls. of aromatic honey
  • The juice of 2 oranges
  • A pinch of salt
  • oil and a frying set up

Description

This Would Naturally Complete My Little Triad As The Main Course When Served After A Good Smack Of SYRIAN FATTOUSH And SWORDFISH CAKES In The STYLE OF KARULA (see Both These Recipes, Please)

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