Dinner
Lamb Tagine with Olives & Candied Lemons
Recipe by Ninja Kitchen
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Tip: You can also make this tagine with chicken if you prefer
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Cooking mode
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- 4 slices lamb collar or shoulder
- 10 small new potatoes, peeled and cut into wedges
- 1 large onion, peeled and diced
- 5 cloves garlic, slightly crushed
- 1 small bunch chopped parsley and cilantro
- 1/2 tsp saffron
- 1.5 tsp ground ginger
- 1.5 tsp sweet paprika
- 1 pinch chilli powder
- 1 tbsp salt
- 1/2 tbsp pepper
- 40g candied piquillo peppers (optional)
- 2 candied lemons, quartered
- 100g pitted green olives
- 120ml olive oiln
Utensils
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Step 1
On the tray, combine the olive oil, onions, garlic, chopped herbs, spices and seasoning
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Step 2
Place the pieces of meat on top and marinate them so that they are well soaked on each side
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Step 3
Add the potatoes, olives and lemons. Coat them well with the mixture, then cover the whole tray with aluminum foil
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Step 4
Turn on your oven and select ROAST, set the temperature to 160°C and the cooking time to 1h15 minutes. Press START / PAUSE to begin preheating
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Step 5
Once the oven is preheated, place the tray on the grid
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Step 6
At the end of the cooking time, take the tray out of the oven and set aside for another 5 minutes, then remove the foil and sprinkle chopped fresh parsley and cilantro before serving
