Sunday, February 3, 2008

Lamb tagine with sweet tomatoes


2kg meat.
2 big onions sliced.
2 cloves of garlic, crushed.
1 cup of tea oil olive.
1 tsp ginger
1/2 tsp saffron.
1/2 tsp pepper.
1/2 tsp salt.
While the meat are cooking 60 minutes, over medium heat.
Peeled and seeded and diced 10 of tomatoes in a frying pan over a low heat.
Cook until all the juice has been absorbed and the tomatoes begin to caramelise, then put 1/2 glass suggar and 1 tsp cinnamon. Stir for a few minutes and keep hot.
Arrange the meat on a dish and cover them with the tomatoes puree, put the sauce over them
and put some sesame seeds on top.


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