Tajine Dagneau Aux Legumes

8 Servings

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Tajine Dagneau Aux Legumes Ingredients

1/4 c Olive oil	1/4 ts Saffron
3 lb Lamb shoulder with bone; cut	1/2 ts Ground ginger
3/4 lb Onions; sliced	1 c Water
5 Sprigs flat leaf parsley;	2 lb Carrot; trimmed & quartered
5 Cloves garlic; chopped	1 lb White turnip; Peel, cut in
1 ts Salt	2 lb Potatoes; peel, cut
1/2 ts Sweet paprika	1 lb Sweet green peppers; cut in
1/2 ts Black pepper

Instructions for Tajine Dagneau Aux Legumes

Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes. Add the water, bring to a boil and cook, covered, over low heat for 1/2 hour. Add the vegetables and cook for 1/2 hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another 1/2 cup water. Recipe by: Copeland Marks Posted to recipelu-digest by SatinsBack on Mar 7, 1998

Main Ingredient: Cuisine: Uncategorized