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Special ramadan : lamb tagine with vegetables

In light of the Ramadan festive season, enjoy this delicious and easy lamb tagine recipe and share memorable moments with your beloved ones.


- 700g of lamb meat (shoulder or leg)
- 1 zucchini 
- 1 carrot
- 1  turnip
- 30g of lemon confit with salt
- 1 bunch of new onions
- 30g of rocket
- 30g of honey
- 1 clove of garlic
- Semolina 
- 50g dried apricots
- 50g of dried figs
- 50g of prunes
- 1 tea spoon of harissa
- Ras el Hanout spices
- Vegetables soup
- Sea salt flakes and pepper


1- Wash and peel the vegetables. Slice them into 1 cm.
2- Put the pieces of leg of lamb to marinate with 1 teaspoon of ras el hanout, a fillet of olive oil, sea salt and pepper.
3- Cook the seasoned pieces of meat over high heat in olive oil.
4- Caramelize with the honey. Reserve in a casserole.
5- Pan-fry the vegetables over high heat, add the preserved lemon. Reserve with the lamb in a casserole.
6- Wet the vegetables and the meat to height with the broth of vegetables, to cook with cover over a low 
fire for about 1h30.
7- Meanwhile, prepare the semolina : stir 35cl of vegetable broth. Pour over semolina. Leave to stand for 10 min 
and stir with a fork.
 8- Arrange the meat and vegetables in a plate with a few leaves of arugula and semolina. Accompany with harissa.