Eat Right 4 Your Type Personalized Cookbook Type O: 150+ Healthy Recipes For Your Blood Type Diet by D'Adamo Dr. Peter J. & Kristin O'Connor

Author:D'Adamo, Dr. Peter J. & Kristin O'Connor [D'Adamo, Dr. Peter J.]
Language: eng
Format: epub
ISBN: 9781101635957
Publisher: Penguin Group US
Published: 2013-10-01T00:00:00+00:00

Moroccan Lamb Tagine

2 teaspoons minced garlic

2 teaspoons minced ginger

1⁄4 teaspoon ground cinnamon (NS omit cinnamon, add 1⁄8 teaspoon allspice)

1⁄4 teaspoon ground cumin

1⁄2 teaspoon turmeric

8 ounces lamb fillet

2 teaspoons olive oil, divided

10 cipollini onions, peeled

1 cup chopped carrots

1 cup chopped parsnips

1⁄2 cup Vegetable Stock*

1 tablespoon lemon juice

1. In a small bowl, combine garlic, ginger, cinnamon, cumin, and turmeric. Rub spices on lamb fillets. Heat tagine over medium-high heat, and brush with 1 teaspoon olive oil. Sear lamb just until browned on both sides, about 2 minutes. Remove lamb from tagine and set aside.

2. Add remaining 1 teaspoon olive oil, onions, carrots, and parsnips to the tagine, and cook 5 to 6 minutes.

3. Reduce heat to low. Place pieces of lamb back into the tagine on top of vegetables, and add stock and lemon juice. Cover and let cook for 11⁄2 hours (and no peeking!).

4. After the time has elapsed, uncover and serve warm. Most of the liquid should be absorbed, and lamb and vegetables will be tender.

SERVES 4

tip: A tagine is a Moroccan cooking vessel that has a heavy, cast-iron or clay base and a domed, pyramid shaped top, which creates a slow cooking method that adds moisture to each dish. As an alternative, try a cast-iron skillet and cover with tented tinfoil, being sure to fully seal the top of the skillet.

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