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Wednesday, July 24, 2013

Moroccan Lamb Stew (Tagine)

This recipe, I must admit, is not incredibly authentic, although I feel it still captures the flavours and aromas of Moroccan cuisine. It is incredibly easy to prepare with the help of your food processor and a heavy based saucepan and guarantees a heavenly smelling home for hours as it bubbles away on the stove top.

As always, when slow cooking a dish, the cooking times will depend on the quality of the meat – it may release a lot of fluids and as such you may have to let it simmer down considerably longer than the time I have listed below. However, the longer it cooks, the more tender and flavoursome the lamb so don’t worry if it takes a little longer than expected.

Alternatively, this can be cooked in a slow cooker - follow steps 1 and 2, and then add all ingredients into a slow cooker and allow to simmer all day until thick and perfectly cooked.

http://www.bryjaimearecipes.com/2013/07/moroccan-lamb-stew-tagine.html


What Will I Need?
Marinade
800g diced lamb
1 tbsp ground ginger
1 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp coriander seeds
1 tsp minced chilli
1 tbsp ground turmeric
1 tbsp paprika
2 tbsp orange marmalade
1/4 cup olive oil
1 red onion
4 cloves garlic

Stew
1 tbsp olive oil
1 onion, diced
1/4 tsp sugar
1/2 cup olives
400g tinned diced tomatoes
1 cup beef stock
1 tbsp tomato paste
400g tinned chickpeas


What Now?
1. In the bowl of a food processor, blitz the marinade ingredients (except the lamb) until a thick paste is formed.

2. Add both the paste and the diced lamb to a bowl or freezer bag and allow marinading overnight – ensure the lamb is completely coated in the thick, spicy paste.

3. Once the lamb has finished marinading: In a large heavy based pot cook the onion over a medium heat with the oil and sugar for about ten minutes or until soft and caramelised.

4. Next, add the lamb and marinade, olives, tomatoes, stock and tomato paste and stir to combine.

5. Bring to the boil over a high heat, before adding a lidding and reducing to a low heat for one hour.

6. Remove the lid, add the chickpeas, season with salt and pepper to taste, and simmer for at least half an hour or until the sauce has thickened.

7. Serve with cous cous or rice.