In the countries of North Africa, including Morocco, the most A common and traditional dish is Tajin. is he prepared from lightly fried meat, which is stewed with vegetables and spices at low temperature for several hours. Lamb legs will be an excellent ingredient in your Moroccan Tajine and retain the flavor of oriental dishes. Select small legs and cut them, stripping and exposing part of the bone, so that in As a result, the legs on your plate looked like in a restaurant. Fry them to a golden crust, mix with vegetables, fill with broth and put the stew in the oven. Serve Flavored Tajine with Hot кускусом. 
Time: 3 час. 45 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Olive oil
- 6 small mutton legs trimmed (2.2-2.7 kg total)
- 3 tbsp. chopped onion (2 large onions)
- 3 cloves of garlic, finely chopped
- 1 tbsp. l grated ginger
- 1.5 tsp chili powder
- 1.5 tsp ground turmeric
- 1.5 tsp ground zira
- 0.5 tsp ground cardamom
- 1 (10 cm.) Cinnamon stick
- 1 can (800 gr.) Canned tomatoes, chopped cubes
- 2 tbsp. chicken broth
- 2 tbsp. l brown sugar
- 4 lime slices (1 cm thick)
- 450 gr potatoes, unpeeled, diced 2.5 cm.
- 450 gr nutmeg pumpkin, peeled and diced in 2.5 cm.
- 220 gr yam, unpeeled, diced in 2.5 cm.
- Couscous for serving
Recipes with similar ingredients: lamb, onions, garlic, ginger root, chili seasoning, turmeric, cumin, cardamom, cinnamon, tomatoes, broth, brown sugar, lime, potatoes, nutmeg pumpkin, sweet potato (sweet potato), couscous groats
Recipe preparation:
- Preheat the oven to 150 ° C. In a very large pan (with a diameter of 30-32 cm.) or in a cauldron heat 2 tbsp. l olive oils. Pat the lamb with paper towels. Add in batches lamb legs in a pot and fry over medium heat for 3 minutes on each side until they are browned. Put on a plate and fry the remaining legs, adding a little more if necessary oils. Put all the legs on a plate.
- Add the onions and fry on a moderate low heat for 5 minutes, stirring occasionally, adding more oil if necessary. Add garlic and ginger and cook another 30 seconds. Add powder chili, turmeric, zira, cardamom and cinnamon and fry for 1 minute. Stir in the tomatoes and their liquid, chicken stock, brown sugar, lime, 1 tbsp. l salt and 1 tsp. pepper. Add potatoes, pumpkin and yam and bring to a boil. Pour a little sauce over the legs and vegetables. (They will not be completely immersed in the sauce.) Cover pan and simmer in the oven for 3 hours until the meat becomes very gentle. Serve hot with couscous.
Note
Ask the butcher for the little lamb legs chopped off the front legs, not from the big back. The dish can be prepared in advance: collect the dish and simmer in the oven, then put overnight in fridge. Before serving, warm on a stove.
