Lamb pumpkin & cranberry tagine

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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.

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

    Method:

  • 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.