Lamb tagine with broad beans and mint
Lamb simmered with broad beans, coriander and mint.
Active time35 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 20 g coriander
- 400 g frozen skinned broad beans
- 15 g mint
- 200 g onions
- 900 g lamb shoulder
- 600 ml water
- 30 ml olive oil
Preparation
Cut the meat into 4 centimetre pieces. Peel and thinly slice the onions. Wash and finely chop the coriander and mint.
20 g coriander15 g mint200 g onions900 g lamb shoulder- knife
Heat the oil in a casserole dish, brown the meat for 8 minutes, then the onions for 3 minutes.
30 ml olive oil- casserole dish
Pour in the water, cover and simmer for 90 minutes until the meat is tender.
600 ml water- casserole dish
Add the broad beans and cook for 10 to 15 minutes, according to the packet instructions. Finish with the herbs.
400 g frozen skinned broad beans- casserole dish
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration