Breville EW40 Instructions For Use Manual page 40

Moroccan lamb Tagine
2 tablespoons peanut oil
2 brown onions, diced
500g lamb, diced (1.5cm)
1 ⁄ teaspoons cumin
1
2
1 ⁄ teaspoons ground black pepper
1
2
1 ⁄ teaspoons ground coriander
1
2
1 ⁄ teaspoons salt
1
2
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon peanut oil
1 small can chickpeas
2 cans diced tomatoes
2 sticks celery, diced
⁄ cup red lentils
1
2
⁄ cup tomato paste
1
2
1 teaspoon minced garlic
5 cups water
1. Heat the wok on high sear, add the oil and stir fry
the onion until soft add the meat and seal.
. Place all the ground spices and extra oil into
the wok and cook for  minutes to release the
flavours of the spices.
3. Add the remaining ingredients and return the
Tagine to the boil, reduce the heat to a simmer
setting –4, place the lid on and cook for 1 hour.
Serve with steamed cous cous.
6-8
R3