Recipe: Lamb tagine with sweet potatoes, cinnamon and preserved lemons
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Cooking tools:
- Tagine
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Oven
- Stove
Ingredients
- 2 lbs boneless lamb shoulder or leg
- 1 tsp Maldon sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tsp each: ground cinnamon, cumin and coriander
- 2 cinnamon sticks (optional)
- 2 cups chicken stock
- 2 large shallots, peeled and quartered
- ⅓ cup whole roasted almonds
- 16 pitted prunes
- 2 tbsp chopped preserved lemons
- 2 small sweet potatoes, peeled and quartered
- ¼ cup chopped fresh mint
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