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..
- 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.
|A large family-serving size of Kadra with turnips and chickpeas|