A must with couscous.
Tanzia lamb stew from Moroccan cuisine (photo: photography: Amir Menachem, styling: Yael Magen)
The winter weather outside and the pantry bursting with dry fruits and nuts left over from the Tu Bashvet celebrations, made us want to put everything together in a pot and prepare a pampering Tanzia stew for the weekend
. with nuts and dried fruits that add not only sweetness but also a lot of festivity.
This time we recommend you use a piece of lamb neck, which blends perfectly into the pot and adds its unique flavor. The addition of couscous is a must.
Don't like lamb?
You can substitute the Lamb's neck in a piece of beef or as a muscle, shoulder, neck or head meat.
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Tanzia lamb neck with dried fruits (Photo: Photography: Amir Menachem, styling: Yael Magen)
4 tablespoons of canola oil
1 kg lamb neck - cut into medium-sized cubes
1 large onion, roughly diced
1 cup of pitted prunes
1 cup dried apricots
100 grams of nuts / almonds / cashews / pistachios (it is recommended to mix)
For the spices:
1 teaspoon cinnamon or 2 cinnamon sticks
1 teaspoon of salt
1 teaspoon turmeric
½ teaspoon ground black pepper
4 tablespoons of futsilan
For the conversion table click here >
How do you prepare tanzia lamb?
1 In a deep pot, heat 4 tablespoons of canola oil and sear the meat cubes.
Remove the seared meat to a bowl.
2 In the same pot, fry the onion until golden.
Add the spices, nuts and dried fruits and fry for a few minutes while stirring.
3 Return the meat to the pot, mix and pour boiling water until covered.
Add the silane and bring to a boil.
4 Transfer the pot to a low heat and cook partially covered for about an hour and a half to two hours or until the meat is tender.
If necessary, add a little water during cooking.
55. Serve with rice or couscous.
More mutton/lamb recipes
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Rich orange cake
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