Moroccan Lamb Tagine

Moroccan Lamb Tagine for 4000 servings or 1708kg

NOTES & INSTRUCTIONS INGREDIENTS

Heat up the 2/3 of chicken stock and water and add the saffron strands. Leave to steep and 200kg Stock cubes, chicken, made up with water (796.81 prepared cube)
prepare the rest of the recipe.
10g Saffron (5 tablespoon)
Melt the coconut oil in a large casserole dish over a medium heat. Add the onion, cinnamon &
1.5kg Oil, coconut (500 (auto-calculated))
cumin seeds. Fry for 2 minutes until the onions have softened.
151kg Onions, red, raw (30200 homemade sandwich filling)
Turn up the heat at high and add the lamb chunks and garlic to the dish. Stir-fry for 2-3
minutes to seal the lamb. Add the chopped tomatoes, apricots and the saffron infused stock. 2.3kg Cinnamon, ground (1150 teaspoon)
Bring to a simmer and cook for 1 hour 15 minutes until the meat is softened and tender.
4kg Cumin seeds, whole or ground (2000 teaspoon)

With 15 minutes left, add the chickpeas. 300kg Lamb, leg, whole, roasted, lean only (7500 Average slice)

Place the couscous in a bowl, boil the remaining chicken stock and water and pour over the 9kg Garlic, raw (3000 Average Portion)
couscous. Cling film the bowl and allow to sit for 10 minutes.
260kg Tomatoes, standard, raw (2000 average sized)

Serve the tagine with the couscous and topped with coriander. 80kg Apricots, dried (10000 piece (no stone))

200kg Beans, chick peas, canned, re-heated, drained (5000 tablespoon)

100kg Couscous,dried (1000 Average Portion)

400kg Water, tap, drinking (2000 Average glass)

Recipe U.3308566 Generated by Nutritics v5.84 on 19th Feb 2023

Contains: May Contain:

WHEAT EGGS TREE NUTS PEANUTS

MILK SULPHITES