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Wednesday, December 14, 2005

Moroccan Lamb Tagine

Rob's sister Sarah brought this brilliant Tagine Dish for us back from Morocco.
I tried it out at the weekend and made a Lamb and vegetable Tagine. The falvours were soooo tasty.
A Tagine Dish is a shallow, round earthenware glazed pot with a tall, conical lid like a chinese coolie's hat, that traps the steam rising from the stew cooked in the bottom and prevents the stew drying out during the lengthy cooking time.

Moroccan Lamb Tagine

Moroccan Lamb Tagine Recipe

- 1kg shoulder or leg of lamb, cut into large pieces
- 1 Onion, chopped
- 3 garlic cloves, crushed
- 1 large red pepper,sliced (I used a green pepper as I didn't have a red one)
- 1 tsp ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chili
- 600ml (1 pint) vegetable stock
- 1 tablespoon clear honey
- 375g okra (I didn't have okra so replaced it with courgettes)
- 75g whole blanched almonds
- salt and pepper

Lamb Tagine

Method:
1- Put the lamb, onion, garlic, pepper, ginger, cinnamon, chili, stock and honey into a heavy flameproof casserole (or traditional tagine dish) and heat to just on simmering point.
2- Cover tightly and cook for about 1 and a 1/4 hours, stirring occasionally.
3- Add the okra (courgettes) and almonds. Cover the casserole (tagine) and cook for a further 15 minutes.
4- Season to taste and serve with couscous or rice and salad.

1 Comments:

Blogger Darren said...

Does it come with chips?

3:03 AM  

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