How Moroccans Do it!

750 gr (26.5 oz.) Leg of lamb, sliced
375 gr (13 oz.) Fresh sausage, such as Merguez or Chorizo
A Small cabbage, carrots, celery stalks, slices of pumpkin, leeks; all chopped into serving sized pieces
1 Large potato, peeled and sliced into rings
1 Large yellow onion, chopped and split into two equal piles
2 cups parsley, coarsley copped and split into two piles of one cup each

Marinade:

Stewing Liquid: 135 gr (5 oz.) Tomato paste (preferably double concentrate) + 1 cup of water, mix to combine
Optional: Raisins or other dried fruit, about a 1/4 cup

Spices, meat and vegetables combine for a mouth-watering treat!

Method:

Combine all ingredients for the marinade plus half of the chopped onion and parsley and mix in with the lamb. Cover and refrigerate for at least 2 hours. Photographic instructions are in our blog.
Cover and place the tajine in the cold Fornetto or conventional oven*. Light the fire in the combustion chamber or turn on the oven. Do not let the oven temperature exceed 175℃ (350℉).
Start timing when the oven comes to temperature and cook for a minimum of 1.5 hours.
Remove from the oven and serve immediately.

Tip: Serve with couscous and flat-bread!

Tip: Try making the stew in your Fornetto kamado or smoker – just set up the product for indirect cooking

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