Lamb and Vegetable Tagine.
My Lamb and Vegetable Tagine is a delicious and nutritious medley of free range lamb tenderloin and organic summer vegetables all wrapped up in an aromatic Moroccan spice blend and punched up with olives for that just perfect umami lift! Plenty of organic squash, kale, tomatoes, onions, peppers and cauliflower make my Lamb and Vegetable Tagine a vegetable forward dish with lamb tenderloin that is free range and super lean. This is a very nutritious, protein and vitamin rich dish that is just full of flavor! Serve it over a bed of basmati rice.
!/4 cup olive oil
1 package free range lamb tenderloin, cut up to bite size pieces and seasoned with:
2 tablespoons Moroccan spice blend(Victoria’s Gourmet is good)
1 teaspoon Himalayan salt
1/2 teaspoon ground cumin
1/2 teaspoon ground garlic
1/2 teaspoon dried oregano
1/2 teaspoon Kashmiri pepper flakes
1 organic onion, quartered and sliced
Splash of sherry
1 organic bell pepper, quartered and sliced
1 cup organic cauliflower florets
2 organic summer squash, cut into rounds
2 organic ripe tomatoes, quartered
Splash of lemon juice
2 cups roughly chopped organic kale
1/2 cup mixed marinated olives(such as kalamata and manzanilla)
In a tagine cooking vessel a chef’s pan, heat oil to medium high
Add the seasoned lamb and onions
Stir fry until the lamb is browned, about 5 minutes, then add the splash of sherry
Now add in the peppers, squash, cauliflower and tomatoes
Lower heat and cover, cook until the vegetables are tender, about 7 minutes
Add the splash of lemon juice
Stir in the kale and olives and remove from heat
Let rest covered for 20 minutes or so
Serve my Lamb and Vegetable Tagine over basmati rice; a lemony cucumber and artichoke salad would be perfect as an accompaniment, with a dry wine! Enjoy!
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