Lamb and Vegetable Tagine

Lamb and Vegetable Tagine

                                      Lamb and Vegetable Tagine.

Lamb and Vegetable TagineMy 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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