I really enjoy using Dutch oven every now & then, all the ingredients embraced in one place with love.
Lamb pumpkin cranberry tagine is a crowd pleasing recpie I was inspired by John whaite from his cookbook 5 ingredients.
- 2 tablespoons olive oil
- 2 yellow onions (diced)
- 1 kg lamb meat (diced)
- 1 small pumpkin (diced)
- 180g cranberries
- 3 tablespoons or ras el hanout(morrocan spice)
- salt and pepper to taste
- 1 lemon peel
- Heat olive oil, add onions, stir to caramelize itfor 2-3 minutes, add meat and stir until browned all over, add the pumpkin and cranberries, and the spices with salt and pepper, stir to coat.
- Pour 1 liter of water to cover along with lemon peel, bring to boil then reduce the heat, cover with lid for 1 1/2 – 2 hours, check after 2 hours if it’s dry add 250-500ml of water and cook until the meat is tender.
- Serve with couscous.