The real Moroccan recipe necessarily includes salty lemons, I do not like them and do not use it. But if you suddenly want exotic, then you should try. Of course, for eastern dishes, seasonings are needed: Moroccans use a mixture of oregano, kinamon, coriander, cinnamon, seeds of yellow mustard, turmeric, zira.
Each cook has its own mixture, and the recipes and options of Tazhin are a great set. You can use meat, bird, fish, vegetables, couscous and dried fruits.
In this recipe - the simplest and pretty dietary taine of a lean lamb. I recommend to take the Korean, with it the taiga is especially juicy and soft. For any meat tagging, it is advisable to take meat on the bone.
You will need:
- lamb (preferably Koreka) - 600 grams;
- 1 big bulb;
- carrots - 1 pc;
- Red Bulgarian pepper - 1 pc;
- Potatoes - 3-4 pieces;
- spices, salt, pepper;
- Fresh kinsea greens.
At the bottom of Tazhina, put a finely chopped onion, the carrots cut around with circles and put on the bow, put the sliced red pepper onions. Meat cut into small pieces, one bite. Add seasoning and salt. If there is no exotic mixture seasoning, add ½ h. Curry spoons. If you love fighter, then a small red sharp pen. Fill ½ cup water. Tube cover with a lid and put on fire (I use a gas stove and flame divider for uniform warming up). After the water boils, reduce the flame, and the first half an hour is preferably not to open the lid. It is generally better to open as much as possible so as not to leave the steam.
An hour later, add a large chopped potatoes, a cilantro and leave on fire for another hour, usually enough; If the meat is rigid, then keep on fire until soft. Watch that in Tazhin there is always a liquid. Try the meat to pierce the knife - if it is soft, then the dish is ready. Onions dissolve in the broth and it turns out a very tasty sauce. If you want a Moroccan version, add half the salt lemon from the very beginning.
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