Sunshine Vegetable Rice Tagine with Melted Lamb
This rice tagine with sun-kissed vegetables and melting lamb is a journey to the heart of Moroccan cuisine, where gentle spices and slow cooking transform simple ingredients into a comforting dish. Cinnamon, turmeric, and ginger give the rice a unique aromatic depth. Next time you wonder about the difference between an authentic tagine and a simple pot roast, it's the spice harmony and meat tenderness that make the magic. Perfect for a family Sunday meal or to wow your guests.
Ingredients
- basmati rice300 g
- lamb neck, cut into pieces500 g
- onions2
- zucchini2
- carrots2
- ripe tomatoes3
- green bell pepper1
- cooked chickpeas200 g
- garlic cloves3
- clarified butter2 tbsp
- cinnamon stick1
- ground cumin1 tsp
- ground turmeric1 tsp
- fresh grated ginger1 tsp
- vegetable broth750 ml
- fresh cilantro, chopped3 tbsp
- salt and black pepperto taste
Instructions
- 1
In a pot or tagine, heat clarified butter over medium heat and brown the lamb pieces on all sides. Remove and set aside.
- 2
In the same pot, add sliced onions and minced garlic. Sauté for 3 minutes. Add cumin, turmeric, ginger, and cinnamon. Mix briefly.
- 3
Return the meat, add grated tomatoes, bell pepper strips, thick carrot slices, and zucchini half-moons. Pour in hot broth, cover, and simmer over low heat for 30 minutes.
- 4
Stir in the rinsed and drained rice, along with chickpeas. Cover and cook for another 15-20 minutes until liquid is absorbed. Stir occasionally.
- 5
Remove from heat and let rest for 5 minutes, covered. Sprinkle with fresh cilantro and adjust seasoning.
- 6
Serve hot, directly in the serving dish, with meat and vegetables over the rice.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !