Lamb TAGINE WITH CARROTS, saffron potatoes, apricots and cumin

ingredients

• 800 g lamb chops, in pieces
• 750 g new potatoes
• 2 carrots, diced
• 100 g peas
• 2 onion, finely chopped
• 100 g dried apricots
• 300 ml beef stock
• 2 kl olive oil
• 1 kl cumin powder
• 1 pinch of ground cinnamon
• 1 kl Saffron
• Salt and pepper

Preparation

Boil the potatoes half-done in salted water with half of the saffron powder. Mix the rest of the saffron with a few drops of olive oil and set aside.

Heat olive oil in the tagine and fry the meat until golden brown. Add the onion, cumin, cinnamon, pepper and salt. Pour the chicken stock and bring to the boil. Let it simmer for 45 minutes.

Pour the potatoes and pat dry. Coat them with the saffron oil. Put the potatoes, peas, apricots and carrots in the tagine and let it simmer for 25 minutes again. Season with salt and pepper.