Turkish lamb tagine

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 1
    medium onion, skinned and sliced
  • 3
    bay leaves
  • 125
    ml
    vegetable stock
  • 30
    ml
    lemon juice
  • salt and freshly ground black pepper
  • 30
    ml
    tomato paste
  • 5
    ml
    cumin
  • 3
    cloves garlic, crushed
  • 5
    ml
    granulated sugar
  • 1
    kg
    leg of lamb, boned and cut into 2,5 cm cubes
  • YOGHURT TOPPING
  • 1
    egg white
  • 15
    ml
    cornflour
  • 125
    ml
    natural yoghurt
  • GARNISH
  • 45
    ml
    each, chopped fresh mint and coriander
 

Method

 
1. Place the oil, onion, bay leaves, stock, lemon juice, seasoning, tomato paste, cumin, garlic and sugar in a large rectangular microwaveproof dish and microwave on HIGH for 5 minutes or until the liquid is boiling. Add lamb, cover and microwave on MEDIUM for 30 minutes or until the meat is tender. Leave to stand for 5 minutes. 2. YOGHURT TOPPING: Lightly beat egg white with cornflour and mix into yoghurt. Microwave on HIGH for 3 minutes, stirring after each minute, until thickened. 3. GARNISH: Top with cooked yoghurt and sprinkle with chopped mint and coriander. Serves 6
 

Read more on: lamb  |  microwave
 

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