Ginger Curry Slowcooked Lamb Tagine with Moroccan Bulgar Salad
Slow cooked and very quickly devoured. That's what we find happens with this delicious lamb tagine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wittenkitchen.com.
Cooking tools:
- Tagine
- Dutch oven
- Saute pan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Wooden spoon
- Spatula
Ingredients
- 2 ½ - 3 lb. boneless lamb shoulder, cut into cubes, fat removed
- 1 medium yellow onion
- 2 garlic cloves, minced
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. curry spice powder mix
- 2 Tbsp. tomato paste
- 1 cup canned diced tomatoes
- chicken stock, to cover dish before cooking, approx. 2 cups
- cilantro, minced to garnish
- salt
- pepper
- 1/2 cup fat free Greek yogurt
- 1 lemon, juiced
- 1 Tbsp. curry powder
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