Aug 022014
 

Recipe from Flavours of Morocco by Ghillie Basan.

Ingredients

500 grams boned and cubed lamb
2 tablespoons olive oil
2 red onions
2 garlic cloves
chopped knob of ginger
pinch of saffron
2 cinnamon sticks
2 teaspoons crushed coriander
12 prunes pitted soaked in cold water for an hour then drained
6 dried apricots soaked in cold water for an hour then drained
4 strips orange rind without pith
3 tablespoons of blanched almonds
2 tablespoons honey
salt and pepper
A bunch of coriander leaves
pearl couscous

Method

Heat the oil in a tagine or heavy pan, sauté the almonds till golden, then add and sauté the onion and garlic, then the spices.

Add the lamb and sauté for a further 2 minutes, stirring well.

Cover the mix with water and bring it to the boil.

Reduce the heat, cover and simmer for about an hour until the meat is tender.

Add the prunes, apricots and rind, cover and simmer for another 20 minutes.

Add the honey, season with salt and pepper and simmer for another 10 minutes.

Stir in half the coriander leaves. Make sure the tagine doesn’t run out of liquid, adding more if necessary to maintain a syrup.

Serve with couscous and sprinkle with coriander.

Author

Robin Gale-Baker
Macleod

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