What is more a holiday in the sun than a good tagine? Good news no need for a tagine dish, you can cook it directly in a casserole dish. It's your turn...
Preparation: 20 minutes
Cooking: 1h45 minutes
For 4 people
Preparation:
Cut the lamb tongues lengthwise into 2 or 3 slices depending on their size, peel the garlic and degerm it, peel the onion and cut it into strips, hull the okra , cut the preserved lemons and the tomatoes into quarters.
Heat a tagine dish or a casserole dish with the oil , brown the lamb tongues and sweat the onions , add the spices and mix well, salt and pepper , add the tomato paste and pour water up to it, mix and cook for 1h20 over low heat until the lamb's tongues are very tender and their skin comes off easily. Peel the tongues, return them to the dish or casserole dish, add the okra , the preserved lemons and the tomatoes , continue cooking for 15 minutes.
Serve the lamb tongue tagine with okra and candied lemons decorated with chopped coriander .
Also discover: a guinea fowl with apples and chestnuts and Akrame foie gras
