This recipe for a rather special lamb tagine comes from The Devilled Egg cookery school makes a large serving for 2 hungry people or for 4 as a part of a larger feast
Recipe for Lamb Tagine from The Devilled Egg Cookery School
1 | onion, chopped |
2 | garlic cloves, sliced |
1 tablespoon | za'atar |
1 tsp | fennel seeds |
1 tbsp | ras al hanout |
1/2 tsp | dried cornflower petals |
1/2 tsp | dried rose petals |
500g | stewing lamb |
1/2 can | chopped tin tomatoes |
5 | dates |
3 small | aubergines |
1 tbsp | rose water |
1-2 | preserved lemons |
1 tbsp | coriander leaves, chopped |
1 tsp | mint leaves, chopped |
a handful | pomegranate seeds |
This recipe for a rather special lamb tagine comes from The Devilled Egg cookery school makes a large serving for 2 hungry people or for 4 as a part of a larger feast
A delicious twist on the classic pumpkin pie recipe - pumpkin meringue pie, created by The Devilled Egg online cookery...
Lassi the classic Indian yoghurt based drink is delicious. This version with pumpkin and rose.
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