Return to Main Recipes Page/Return to Home Page

Tajine of Lamb II (M, TNT)
Source: Claudia Roden's "Book of Jewish Food"
Serves: 6-8

2 lbs. (1kg) beef or lamb
12 cups (3 liters) water
1/4 cup (150g) chickpeas, soaked for 2 hours or overnight
Salt and pepper
4 medium onions, cut in half
4 tomatoes, peeled
1 lb. (500g) carrots, cut into four pieces
1 lb. (500g) turnips, quartered
1 cabbage heart, quartered
1 lb. (500g) zucchini, cut into 4 pieces
1 lb. (500g) orange pumpkin, cut into slices
1/2 tsp. powdered saffron (or turmeric)
Large bunch of parsley, chopped (1/2 cup)
Large bunch of cilantro, chopped (1/2 cup)

Put meat in a large pan with the water. Bring to the boil and remove the scum, then add the chickpeas. Simmer for 1-1/2 hour.

Add salt and pepper, onions, tomatoes, carrots and turnips, and cook 20 minutes. Add the cabbage, zucchini, pumpkin and saffron and cook 20 minutes more. Just before serving stir in the parsley and coriander.

Poster's Notes:
You can substitute chicken for the meat.

We also like to put sweet potato and kohlrabi in the soup.

Traditionally you steam the couscous over the soup and moisten it with the broth. If you are using couscous from the box, prepare as directed. Mound the couscous onto a platter and decorate with the meat and vegetables from the soup. Pour a little of the soup over the couscous just to remoisten. You can put some of the soup on the table to add to their couscous if they wish.

Posted by Sharon Wiskoff

Nutritional Info Per Serving: N/A