Moroccan cuisine · Meat & Kebab

Tajine Sfenaria

Lamb braised tender with thick carrot chunks, cumin and plenty of parsley.

Ingredients · for 4 servings

• 700 g lamb (from the shoulder)
• 800 g carrots
• 2 onions
• 3 cloves garlic
• 2 tsp ground cumin
• 1 tsp paprika (sweet)
• 1 pinch saffron threads
• 1 bunch flat-leaf parsley
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb into 4 cm cubes, finely dice the onions, chop the garlic, and peel the carrots and cut into thick, diagonal chunks.
2. Heat olive oil in a braising pot and sear the meat all over for 6 min., then add onions and garlic and sauté for 4 min. until translucent.
3. Add cumin, paprika and the saffron threads dissolved in 3 tbsp hot water, season with salt and pepper and toast for 1 min. until fragrant.
4. Pour in 500 ml water and braise covered over low heat for 50 min. until the meat becomes tender.
5. Add the carrots and half the chopped parsley and cook for a further 25–30 min. until the carrots are tender but not falling apart and the sauce has thickened.
6. Season with the juice of half a lemon, sprinkle over the remaining parsley and serve hot with bread.