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Tajine of Lamb with dried fruits with Cilantro
Main dish, Serves 4
  • 2 lb. leg of lamb roughly diced
  • 8 driedapricots
  • 8 prunes
  • 4 dried figs
  • 10 sun-dried tomatoes
  • 10 almonds
  • cinnamon stick
  • 20 cardamom seeds
  • 1 pinch of caraway
  • 2 tablespoons of olive oil
  • salt
  • pepper
  • 3 tablespoons of minced Shallot
  • 3 tablespoons of frozen Darégal Cilantro
  • In a cast-iron pan, fry the cardamom seeds, the cinnamon, the cumin, the meat, the onions and the shallots in olive oil.
  • When the lamb and the onions are golden, add the dried fruits, the almonds and the tomatoes.
  • Season well.
  • Add 2 glasses of water.
  • Cover and simmer for 1 hour stirring occasionally.
  • Sprinkle with cilantro.
  • Serve with semolina or cracked wheat.

Oh yeah, falobuus stuff there you!
Parmelia   03 Jul 2011, 18:13
not true tt food doesn't stick if pan is preheated. and it would be a bit far fhteecd for chef john to suggest the exact pan material to those who are new at cooking (which is his intended audience) can't expect´╗┐ them to buy a new pan just for this fish right.. foil simplifies things and i don't think it distorting the taste is a subjective thing i guess
Kiko   08 Sep 2012, 06:32
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