TAJINE A LA MENTHE



100 g (0,22 lbs) olive oil, 250 g (0,55 lbs) mutton fillet, 60 g (0,132 lbs) black beans, 60 g (0,132 lbs) onions, 7 sprigs of dried mint, 6 eggs, 150 g (0,33 lbs) tomatoes, 40 g (0,088 lbs) Gruyère cheese, 100 g (0,22 lbs) bread crumbs stale, salt, bahrat (spice composed of cinnamon, rosebuds and cloves).


Cut the meat into small cubes (2 to 3 cm), wash it in plenty of water, then season it with a tbsp of bahrat turning the pieces of meat well, add the onion cut in slices and beans.  

Heat the oil, brown the seasoned meat.

When golden, add the crushed tomatoes with 1 tbsp of water. 

Let cook on fire regular 1 hour. 

Mix in a bowl the grated Gruyère cheese, the bread crushed into breadcrumbs, the mint powder, add the beaten eggs.

 Salt and add this preparation to the meat. 

Cook in casserole dish with water on the lid.

The tagine must be taken like a cream reversed.


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