Passport & Plate - Moroccan lamb tagine

marakeche — Sat, 28 Feb 2015 20:40:34 GMT

Ingredients
Ingredients

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)

2 large onions, grated

2 tbsp olive oil

2 tbsp argan oil

3 cloves garlic, crushed

570ml/1 pint tomato juice

2 x 400g tinned chopped tomatoes

115g/4oz dried apricots, cut in half

55g/2oz dates, cut in half

55g/2oz sultanas or raisins

85g/3oz flaked almonds

1 tsp saffron stamens, soaked in cold water

600ml/1 pint lamb stock

1 tbsp clear honey

2 tbsp coriander, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

How to prepare this recipe
Preparation method

1.Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

2.Preheat the oven to 150C/300F/Gas2.

3.Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

Technique: De-glazing pan gravy .

De-glazing pan gravy

Watch technique
1:18 mins

5.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

6.Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

The story behind this recipe
i heared about it from my country , where my city is near the border of morocco , it comes from the amazigh and berber people whom live in the atlas montain from very long

my trip to morocco

marakeche — Wed, 12 Nov 2014 01:03:28 GMT

I am chemist single i like traveling and be in full adventure i like also the jungle and documentary emission
I think you should chose me because of many reasons
First because I am full of energy and ready for new adventure
Because from a long time I am looking for a such chance, because I am mad of casting and photos
You should selected me because I like to be inside Edward and have the nomad sprite of traveling and discover a new lands

Photos: marakeche

marakeche — Wed, 12 Nov 2014 00:41:00 GMT

my trip to marakeche was amazing i visited the Majorelle garden with the famous jamae el fna

mytrip

Passport & Plate - Moroccan lamb tagine

my trip to morocco

Photos: marakeche