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Moroccan Lamb Tajine
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Description
Traditional moroccan aroma and flavours of cinnamon, ginger and cumin in one pot, the Tajine.
If you do not own a moroccan Tajine, any cooking pot with a lid cover will also suffice. If it cannot be used on the stove, just use a deep pan with a lid.
***The recipe here is using the Non stick Tefal Tagine.
Ingredients
Quick Info
Cuisine
Moroccan
Main Ingredient
Lamb
Cooking Method
Pan Roast
Course/Dish
Main Course
Serves
4
- 2lb Cubed shoulder of lamb (can use cutlets,fillet)
- 1 large onion (roughly chopped)
- 3 cloves garlic (crushed)
- 2 tbsp olive oil
- 1 pinch cinnamon
- 1 pinch of saffron
- 1 tspoon cumin
- 1 tspoon tumeric
- 1 tspoon ginger (freshly crushed or powder)
- 4 oz dried halved apricots
- 1/2 cup of flaked almonds.
- 75ml water
- pinch salt and pepper
Methods/steps
- Fry the lamb on a high heat in a pan* with a little olive oil for a minute and brown on all sides, then take out the lamb and put to one side.
- Lower the heat and add the chopped onion and the rest of the olive oil and fry gently for a minute or two.**
- Add the spices. cinnamon, tumeric, cumin, and ginger*. Stir thoroughly.
- Add the garlic and saffron and stir in.
- Put the lamb back in and stir.
- Add the water and apricots and again stirring thoroughly.
- Transfere to a oven-proof Tagine, cover and put in oven at 180c for 45 mins to an hour. OR if your using the Tefal*** tagine, cover and simmer in top of stove and simmer gently for 45 minuites.
- 5 minuites before serving add the almonds.
- Serve with cous cous and tomato salad.
* This dish is perfect for a tajine but you can also use a pan for all the ingredients then transfere to a casserole dish with a lid. And cook in a moderate oven for 45 minuites on gas mark 4 or 350f/180c.
** You can also use root vegatables and slice or chop them and add at stage 2.
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