1.5 pounds of lamb shoulder - cut into pieces
6 turnips - peeled and cut into quarters
1 onion - grated
15 oz can of chickpeas
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped cilantro
2 tablespoons of olive oil
1/2 teaspoon of ginger powder
1/4 teaspoon of turmeric powder
A large pinch of saffron
1 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of minced garlic
4-6 cups of water
On medium heat, drizzle the olive oil in your pan. Add the onion, garlic, spices, and meat. Mix well, cover your pan, and let the meat cook for 10 minutes.
After 10 minutes, add 2 cups of water, cover your pan and let the meat cook for 30 minutes. From time to time, stir the meat and check on the level of water - add water if necessary until the meat is cooked.
Once the meat is almost cooked, add the turnips, chickpeas, parsley, and cilantro. Mix well, cover your pan, and let all the ingredients cook for another 20-30 minutes until the meat and turnips are completely cooked. Taste the sauce and adjust the spices as necessary - also, keep checking the level of water, there should always be some sauce with the tajine.
Serving: Serve hot with Moroccan bread or French baguette. Enjoy!