Saturday, 16 February 2013

Moroccan Lamb Tagine

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Moroccan Lamb Tagine. It is a spicy stew sweetened by adding dried fruits. But don't worry - it is not too sweet!




A tagine is a North African dish that is named after the special pot in which it is cooked:



I don't have one of these pots, so I used a normal saucepan.

A Simple List of Ingredients:


1. Red Chilli Powder

2. Black Pepper
3. Paprika
4. Ground Ginger
5. Ground Turmeric
6. Ground Cinnamon
7. Lamb Chops
8. Onions
9. Vegetable Oil
10. Garlic
11. Dates
12. Dried Apricots
13. Golden Sultanas
14. Plum Tomato Tins
15. Vegetable Stock
16. Salt

Bismillah, let's start!




First, make the spice mix with:
1 teaspoon red chilli powder
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon




Stir to combine.




Into a bowl, place 2 pounds lamb chops.




Add the spice mix.




Rub the spices into the lamb making sure all the pieces are covered. Marinade in the fridge overnight.




Next, make the same spice mix again:

1 teaspoon red chilli powder
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon




Next, thinly slice 3 onions.




Heat a few tablespoons of vegetable oil in a large saucepan. Add the sliced onions and spice mix.




Cook the onions and spices on a gentle heat for 10 minutes to soften the onions.




Thinly slice 3 garlic cloves.




Add the sliced garlic for the final 3 minutes.




Once onions and garlic have been softened ...




...and the marinaded lamb chops.




Brown the lamb chops on all sides. This will take about 10 minutes.




Take 1 tin plum tomatoes and blend until smooth.




Add the blended tomatoes to the pan, and bring to the boil.




Next, take a handful of:
Dried Apricots
Dates
Golden Sultanas




Add the dried fruits to the pan.




And, add 1 tin plum tomatoes.




Add 1 pint vegetable stock, and bring to the boil. Season with salt, to taste.




Simmer and cover for 2 and 1/2 hours, or until the lamb is tender.




Serve the Lamb Tagine with couscous or rice.


Moroccan Lamb Tagine

What You Need

To Marinade the Lamb
·    1 teaspoon Red Chilli Powder
·    2 teaspoons Crushed Black Pepper
·    1 teaspoon Paprika
·    1 teaspoon Ground Ginger
·    1 teaspoon Ground Cinnamon
·    1 teaspoon Ground Turmeric
·    2 pounds Lamb Chops

For the Tagine
·    1 teaspoon Red Chilli Powder
·    2 teaspoons Crushed Black Pepper
·    1 teaspoon Paprika
·    1 teaspoon Ground Ginger
·    1 teaspoon Ground Cinnamon
·    1 teaspoon Ground Turmeric
·    3 Onions, peeled and thinly sliced
·    Few tablespoons of Vegetable Oil
·    3 Garlic Cloves, peeled and thinly sliced
·    1 tin of Plum Tomatoes, blended
·    Handful of Dried Apricots
·    Handful of Pitted Dates
·    Handful of Golden Sultanas
·    1 tin of Plum Tomatoes
·    1 pint Vegetable Stock
·    Salt, to taste

What To Do

1. First, to marinade the lamb, mix all the marinade ingredients together well. Leave to marinade overnight or for a few hours.

2. For the tagine, heat the oil in a pan. Add the onions and all the spices. Cook on a gentle heat for 10 minutes to soften the onions. Add the garlic for the last 3 minutes.

3. Then, add the lamb chops. Brown them all over for 10 minutes. Add the blended tomatoes to the pan, and bring to the boil.

4. Add the dried fruits, plum tomatoes, vegetable stock and salt. Bring to the boil. Simmer and cover for 2 and ½ hours or until the lamb is completely tender.

5. Serve with couscous or rice.


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Wasalaam!

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