- Marinate your fish, chicken, or pork before cooking.
- Mix with extra virgin olive oil and lemon juice. Toss with roasted vegetables or potatoes.
- Add a dash to spice up pasta dishes or other one pot meals (chilis, stews, crock pot dishes, etc)
Lamb and Chard Tagine
Season the lamb with the salt and pepper.
Warm the olive oil in a large heavy bottomed pan over a medium flame. Add the lamb and brown on all sides.
Move the lamb (not its juices) onto a plate and set aside. Add the sliced onions to the pan and cook over a gentle heat until soft and translucent (about 15 minutes).
In a small bowl mix the Belazu Tagine Paste with 5 ounces of water and add to the pan along with the lamb. Stir to mix well then cover with 10 ounces of water and bring to a simmer.
Turn the heat to low and simmer, partially covered, for 1 hour.
Add the chard and cook, partially covered, for 20 minutes, stirring occasionally.
Serve with couscous or chickpeas.
Serves 4.
Ingredients: tomato puree, extra virgin olive oil, salt,coriander, parsley, garlic, paprika, lemons, spices, citric acid.
90 gram (3.17 ounce) glass jar
