Fast Lamb Tagine with Red Sweetpoint Capsicum

by Sweetpoint
Fast Lamb Tagine with Red Sweetpoint Capsicum


3 red sweetpoint capsicum
4 boneless legg of lamb steaks
3 tablespoons of olive oil
2 small onions, sliced
4 garlic cloves, sliced
1½ tablespoons of tomato puree
1 teaspoon of cinnamon
½ teaspoon of ground cumin
1 teaspoon of spicy paprika (pimento)
½ teaspoon of ground ginger
75g big raisins, washed
300 ml of water
3 tablespoons of fresh coriander or parsley, coarsely chopped


Cut the stem from the peppers and rinse under cold running water to remove the seeds. Cut the peppers into rings of about 1 cm wide. Sprinkle the meat with salt. Heat the oil in a tagine or casserole and fry the meat until it is light brown. Sauté the onions and garlic over a medium heat for 3 minutes. Spoon the ringed peppers in and cook very briefly. Add the tomato paste to the dish and cook for 1 minute. Stir the cinnamon, cumin, paprika, ginger powder and raisins in, and pour the water in the pan. Cover the dish and let it simmer for about 30 minutes on a very low heat until it is cooked. Taste the dish and add salt and pepper to taste. Sprinkle the dish with the coriander or parsley. Serve with couscous and a green salad.

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