Moroccan Tanzia stew with lamb and dried fruits - voila! Food

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.

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)

Ingredients

• Moroccan Latenza:

  • 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 >

Preparation

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.

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Tags

• recipe

• Tanzania

• meat

• lamb

• Dried Fruit