Ingredients: 4 lamb chops 1 tin of tomato pieces 1 eggplant 3 tbsp rapeseed oil 1/2 red onion 1 cup beef stock 1 clove of garlic 6 dried apricots (unsulphurised) Spices: turmeric, fenugreek, chilli, paprika powder noble sweet salt & pepper fresh herbs pomegranate seeds 2 cups quinoa
Preparation Fry the lamb chops in the tajine with 3 tbsp rapeseed oil on both sides for 2 minutes until hot and take it out. Chop the onions & Squeeze the garlic and put it into the tajine to make it glassy. Add the spices and add a little Stir. Tomato pieces from the tin take & dice eggplant and both into the tajine. Cut the dried Apricots into small pieces and add as well. Pour a cup of beef stock over it & cover the tajine with the lid. Simmer at low temperature for approx. 15 min. Meanwhile prepare quinoa according to package instructions. Instead of water add vegetable stock or bovine stock, to give the Quinoa a little more taste. Add lamb chops, fresh herbs (e.g. mint), almonds, peaches, etc. & parsley) as well as pomegranate seeds to the tajine & serve with quinoa.