Moroccan Lamb stew with turnip and lamb- A kadra with turnips
Turnip, the vegetable I usually won’t buy unless I’m making couscous and I’ll make sure somebody else eats it but not me..
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- 2 lamb shanks or any tender cut with bones
- About 4 turnips
- 1 medium-size onion, chopped
- A handful of coriander in a bouquet + 2 tbsps chopped coriander
- Stock (vegetable or meat) to cover the ingredients
- 1 tbsp of olive oil + 1 tbsp of vegetable oil
- 1/4 tsp of turmeric
- A pinch of saffron threads (soaked in 2 tbsp of hot water for 10 min)
- 1 tbsp of grated ginger or (1 tsp if ground)
- 1 tsp of smen (optional)
- Salt to taste
- 1 tsp of pepper(my mother mixes white and black)
On medium heat, place a pot or a tagine with about a cup of water. Add in all the ingredients except the turnips and the chopped coriander. Cover and let the meat infuse with spices for about 10 min. Stir a couple of times. C
Cover the meat with water and seal/close the pot or pressure cooker and cook until the meat is tender and done.
Note: A very old recipe of kadra with turnips call for chickpeas. Presoaked chickpeas are added along with the meat to cook to tenderness. I suggest you don’t use tinned chickpeas as they won’t give justice to this dish. The use of home-soaked chickpeas adds flavour and depth to the broth but also thicken it.
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A large family-serving size of Kadra with turnips and chickpeas |
Moi je pense que quand les légumes sont assez nouveaux et frais, cela donne un meilleur résultat..C'est vrai aussi que les navets relèvent le goût de la sauce, c’est pour cela que j’en mets dans le couscous aux légumes..
ouiiiiiiiiiiiiii same here, je n'aime pas le manger, juste l'avoir dans la sauce lol