Recipe - Tajine Dagneau Aux Legumes

One fourth cup Olive oil
3 pound Lamb shoulder with bone; cut
in 3" pieces
Three fourths pound Onions; cut or sliced up
5 Sprigs flat leaf parsley;
chopped
5 Cloves garlic; chopped
1 teaspoon Salt
One half teaspoon Sweet paprika
One half teaspoon Black pepper
One fourth teaspoon Saffron
One half teaspoon Ground ginger
1 cup Water
2 pound Carrot; trimmed & quartered
1 pound White turnip; Peel, cut in
wedges
2 pound Potatoes; peel, cut
lengthwise
1 pound Sweet green peppers; cut in
1" strips

Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika,
pepper, saffron, and ginger. Stir fry over low heat for 5 minutes.

Add the water, bring to a boil and cook, covered, over low heat for 1/2
hour. Add the vegetables and cook for One half hour more, or until the lamb is
tender and the sauce is thickened. Should the liquid evaporate too quickly,
add another One half cup water.

Recipe by: Copeland Marks

Posted to recipeludigest by SatinsBack SatinsBack@aol.com on Mar 7, 1998