Moroccan Lamb Tajine with Turnips and Chickpeas Recipe Video
Ingredients
| Lamb shoulder | 1 1⁄2 Pound, cut in to medium pieces | |
| Turnip | 6 Medium, peeled and cut into quarters | |
| Onion | 1 Medium, grated | |
| Canned chickpeas | 15 Ounce | |
| Parsley | 1 Tablespoon, finely chopped | |
| Cilantro | 1 Tablespoon, finely chopped | |
| Olive oil | 2 Tablespoon | |
| Ginger powder | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Saffron | 1 Pinch | |
| Salt | 1 Teaspoon | |
| Cracked black pepper | 1⁄4 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Water | 6 Cup (96 tbs) |
Nutrition Facts
Serving size
Calories 716 Calories from Fat 400
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 16.8 g84%
Trans Fat 0 g
Cholesterol 120.8 mg40.3%
Sodium 1033.9 mg43.1%
Total Carbohydrates 42 g14.1%
Dietary Fiber 9.3 g37.3%
Sugars 9.2 g
Protein 36 g72.9%
Vitamin A 11.9% Vitamin C 88.3%
Calcium 13.8% Iron 30.1%
*Based on a 2000 Calorie diet
Directions
1 In your pan, drizzle the olive oil on medium heat.
2 Add the onion, garlic, spices, and meat.
3 Mix well and cover your pan, and let the meat cook for 10 minutes.
4 After 10 minutes, add 2 cups of water.
5 Cover the pan and let the meat cook for 30 minutes. Stir the meat occasionally and check on the level of water. ( add water if necessary until the meat is cooked.)
6 Once the meat is almost cooked, add the turnips, chickpeas, parsley, and cilantro.
7 Mix well and cover your pan,.
8 Let all the ingredients cook for another 20-30 minutes until the meat and turnips are completely cooked.
9 Taste the sauce and adjust the spices as necessary. Keep checking the level of water, there should always be some sauce with the tajine.
SERVING
10 Serve hot with Moroccan bread or French baguette .
Editors Review
This is an outstanding video for Moroccan recipe, lamb tajine with turnips and chickpeas The turnip here wonderfully retains all the spicy flavors of the meat and gets a rich buttery texture that would simply melt in your mouth. This is a great video to try and rejoice!Comments
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