Buon appetito!
tagine
Ingredients
4 persons
- 4 tablespoons olive oil
- 1000 Gram lamb shoulder
- 2 cloves look
- 2 centimeter verse ginger
- 1 coffee spoons cinnamon powder
- 140 Gram ELVEA Double Tomato Concentrate
- 690 Gram ELVEA Passata Soffritto
- 1 coffee spoons saffron
- 2.5 deciliter vegetable broth
- salt
- fresh coriander
- freshly milled black pepper
Preparation
-
1
Cut the meat into bite-sized pieces and brown it on all sides in half of the oil, then remove it from the pan.
-
2
Peel and mince the garlic and ginger.
-
3
Sauté them in the meat pan with the remaining oil, along with the pepper and cinnamon powder.
-
4
Then add the meat, tomato paste, saffron, broth, and Passata, cover, and simmer for 45 minutes.
-
5
Remove the lid from the pot and let the sauce thicken further.
-
6
Season with salt and pepper and finish with cilantro.
