Lamb pumpkin tajine

LAMB TAJINE 06956 PUMPKIN INGREDIENTS for 4 PERSONS 800 g lamb shoulder boneless d?, a clove of garlic, 5 tablespoons of peanut oil d?, one teaspoon of cinnamon powder, one teaspoon of powdered ginger, a dose of Saffron, 1, 5 kg of pumpkin pulp, 100 g icing sugar, salt, black pepper.

Cut the meat into large chunks, stew.

Peel and mince the garlic.

In a saucepan, then Brown the cubes of lamb, for 5 minutes, 3 tablespoons of hot oil.

Add the garlic, half of the cinnamon, ginger and saffron.

Cover the ingredients with water and simmer in covered container for 55 minutes to fire tender, stirring occasionally.

Cut the pumpkin into pieces and let them soften for 5 minutes over medium heat, in the rest of the oil.

Add salt, pepper, add cinnamon; continue cooking for 30 minutes, soft focus, stirring every now and then: the sauce must completely evaporate.

Stir sugar and finish cooking when preparing you will be slightly caramelized.

Spread the cubes of lamb dishes, wet with the sauce and the sauce by cooking the meat apart.

Accompanied this Moroccan dish with wheat or semolina bread.