Moroccan Lamb Tagine

My first Tagine!!!

Albeit made in a saucepan.  Another one that would work better in a Le Creuset pot (Santa…..) or indeed an actual tagine.

It was so tasty that I have already bought some more lamb and stuck it in the freezer for the next time.

This is from Brenda Costigan’s book – 100 Favourite Recipes

Lamb and dry marinade

  • 800-900g bite-sized chunks of lean lamb cut from the soulder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1-2 teasponns grated fresh ginger
  • 1/2 teaspoon paprika
  • 1medium onion, chopped
  • 2 cloves garlic, chopped
  • 1-2 tablespoons chopped fresh coriander
  • salt and freshly ground black pepper

Sauce

  • 3-4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 clove garlic chopped
  • 300ml vegetable stock
  • 1 x 400g tinned tomatoes
  • 1 tablespoon tomato puree
  • 1-2 thin strips of orange peel, no white pith
  • 50g ready to eat apricots
  • 50g ready to eat prunes (stoneless)

To serve

  • 75g whole blanched almonds
  • 1-2 tablespoons chopped fresh mint

Couscous Pilaf

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 225g couscous
  • salt and freshly ground black pepper
  • 300ml chicken or veg stock
  1. Put the lamb pieces into a bowl.  In a separate bowl, combine all the dry marinade ingredients and mix well.  Stir the marinade into the lamb, coating well.  Cover and leave for at least 30 minutes, preferably longer (up to 3 hours).  If keeping overnight, put in the fridge.
  2. To make the sauce, heat the olive oil in a frying pan and fry the onion and garlic for 1-3 minutes, until soft.  Lift out and transfer to a saucepan or casserole
  3. Fry the lamb (including the dry marinade) in small batches until the meat is lightly browned, then transfer to the saucepan.  Add all the remaining sauce ingredients to the saucepan and bring to the boil.
  4. Cover with a lid and simmer gently for about 1 hour, or until the lamb is tender, reducing the heat if necessary.
  5. Before serving, discard the orange peel.  Fry the almonds until golden in a little olive oil , drain and stir into the stew along with the fresh mint.  Serve with cooked basmati rice or couscous pilaf.

To make the Couscous Pilaf

  1. Heat the oil in a saucepan.  Add the onion and garlic and cook for 1-2 minutes, until soft.  Add the couscous, stir through and then pour in the stock.  Season with salt and pepper.
  2. Cover with a lid and cook gently for another few minutes, stirring occasionally, until heated through, ten take off the heat and leave, covered, until the couscous swells.
  3. After about 5 minutes or so it should be ready to serve.  Fluff up with a fork to break up any clumps.

 

2013-09-29 20.25.21    2013-09-29 20.39.50

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