Filter
Top Products
®
Modèle EW30XL
MODE D’EMPLOI
ET RECETTES
Gourmet Wok
38
MOROCCAN LAMB TAGINE
Serves 6-8
2 tablespoons (30ml) peanut oil
2 brown onions, diced
1 lb (450g) small diced (
1
⁄2 in; 1.5cm) lamb
1
1
⁄2 teaspoons cumin
1
1
⁄2 teaspoons ground black pepper
1
1
⁄2 teaspoons ground coriander
1
1
⁄2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon (15ml) peanut oil
16 oz (450g) chickpeas
2 x 16 oz (450g) diced tomatoes
2 stalks celery, diced
1
⁄2 cup (125g) red lentils
5 oz (150g) tomato paste
1 teaspoon minced garlic
5 cups (1
1
⁄4 liter) water
1. Heat the wok on high sear; add the oil
and stir fry the onion until soft. Add the
meat and sear to seal in the juices.
Remove from wok and reserve.
2. Place all the ground spices and extra oil
into the wok and cook for 2 minutes to
release the flavors of the spices.
3. Add the remaining ingredients and the
reserved lamb and return the mixture to
a boil. Reduce the heat to a simmer
setting 2 - 4, place the lid on and cook
for 1 hour.
Serve with steamed couscous.
CURRIES AND RICE DISHES cont’d