P. Powel
” Tajine emerged in Morocco in the 12th century by the Phoenicians, who visited the area in that time. But it’s also said that the Tonac civilization thatwas in Mexico between the 800 and 600 B.C was the reason behind it.This theory based its assumption on the statuette of “EL Tagine” the god of rain of that civilization. ”
And since this thing tastes like heaven, we’re going to show you how to make one to impress your family, friends, and show them the true meaning of ” exotic “.
INGREDIENTS
- 4 lb. boneless lamb roast, cut into 1″ pieces
- Kosher salt
- 3 c. low-sodium chicken broth
- 1 dried apricots
- 3 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, sliced
- 2 tsp. freshly minced ginger
- 2 tbsp. tomato paste
- 1 cinnamon stick
- Small pinch of saffron
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- Freshly ground black pepper
- 1/4 c. freshly chopped cilantro, plus more for garnish
- 1/2 c. toasted almond slivers
- Torn mint leaves
Click on the Next Page Arrow Button The Full Recipe and don’t forget to SHARE with your Facebook friends. Enjoy
Written by P. Powel
Whack GREEN BEANS
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