Tajine Dagneau Aux Legumes

1 review, 4 star(s). 100% would make again

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3 lb Lamb shoulder with bone; cut
1/2 ts Ground ginger
1 c Water
1 lb White turnip; Peeled, cut into small chunks
1/4 c olive oil
5 Garlic; chopped
1/2 ts Sweet paprika
3/4 lb Onions; sliced
2 lb Carrot; trimmed, quartered
1/2 ts Black pepper
1 lb Sweet green peppers; minced
1 ts Salt
5 Sprigs flat leaf parsley, fresh
1/4 ts Saffron
2 lb Potatoes; Peeled, cut into small chunks

Original recipe makes 8



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

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A very nice recipe, although the one I use to cook had no veg it is a very nice addition
ilo 6y ago

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