Recipe for Tajine Dagneau Aux Legumes

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1/4 cup	Olive oil
3 lb	Lamb shoulder with bone, cut in 3" pieces
3/4 lb	Onions, sliced
5 sprg	flat leaf parsley, chopped
5 x	Cloves garlic, chopped
1 tsp	Salt
1/2 tsp	Sweet paprika
1/2 tsp	Black pepper
1/4 tsp	Saffron
1/2 tsp	Ground ginger
1 cup	Water
2 lb	Carrot, trimmed & quartered
1 lb	White turnip, Peel, cut in wedges
2 lb	Potatoes, peel, cut lengthwise

Instructions:

Instructions: 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 1/2 hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another 1/2 cup water.

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