Ingredients
- 1 kg lamb shoulder
- 1 large red onion
- 10 fennel bulbs
- 1 candied lemon, 1 fresh lemon, 3 cloves of garlic
- 1 teaspoon turmeric
- 1 teaspoon of ginger
- 20cl olive oil
- salt, pepper
- 1/2 bunch of chopped parsley
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Preparation
Desalt the candied lemon by rinsing it under cold running water, then cut it into pieces. Squeeze the juice from the fresh lemon.
Peel the garlic and cut it into strips
In a tagine, brown the meat with the oil to color it, then add the thinly sliced onion and the garlic, then add all the spices. Cover with water (2 glasses) and let the meat cook for 1 hour.
Wash the fennel carefully and cut the bulbs into six or eight depending on their size.
Add the fennel to the tagine, and cook for 30 minutes over low heat and covered.
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source: la-cuisine-marocaine.com
