OK, so this is very much not a tradition lamb tagine, but hey we do what we gotta do, am I right?? Pasta? sure. Meat? sure. Veg? sure. Everything already in my fridge, freezer and pantry? sure.
First Moroccan Lamb & Veggie Tagine
Makes LOTS
Ingredients
- 1 carrot, chopped
- 1 onion, chopped
- 1 cloves garlic, crushed
- 500g lamb mince
- 2tbs tomato paste
- 1 small eggplant, chopped
- 1 cup chopped pumpkin
- 1 can of crushed tomatoes
- 1teaspoon cinnamon
- 1teaspoon cumin
- 1 cup risoni pasta – optional
Method
Heat a little oil in a large pot then add the onion, garlic and carrot. Saute around for 5 minutes or so then add the lamb mince. Keeping the heat high, brown off the mince then add the tomato paste, eggplant, pumpkin, can of tomatoes then add enough water (or stock if you’d rather) to just cover the veg. Turn the heat down and simmer for 15 minutes or until the eggplant and pumpkin are super soft.
Turn off the heat then add the risoni and cover. After 10 minutes or so steaming by itself, the pasta should be cooked so pulse up to the texture you want it! Et voila!
