Tagine recipe

Traff brought me back a Tagine from spain about a year and a half ago (IN HIS HAND LUGGAGE! but thats another story of lapse airport security..surely you could hijack a plane with a stone based tagine? even if it shifted in the overhead locker you might accidentally kill a stewardess...)

anyway, he keeps promising to cook a tagine in it and so far we haven't tried it out. this will all change now! this recipe looks amazing!

I really love moroccan cooking- I think it's 2nd place in my top 5:

1)Thai

2)Moroccan

3) italian

4) mexican

5) american diner style food :D melty cheese!

I hope our home cooking can match the amazingness of Borj al Arab in cardiff- or even better the street market in Marrakech!

Serves 4
Preparation time: At least 4 hours
Cooking time: 21/2 hours

Ingredients

• 1kg diced lamb shoulder
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tbsp sweet paprika
• 1 tsp hot paprika
• 2 tbsp olive oil (for the tagine)
• 2 onions, roughly chopped
• 3 cloves of garlic, minced
• 60g sultanas
• 1 tsp saffron
• 750ml vegetable, lamb or chicken stock
• 2 x 400g cans chopped tomatoes
• 120g dried apricots, halved
• 3 tbsp flaked almonds
• a handful of coriander, chopped
• a handful of flat-leaf parsley, chopped
• 450g couscous
• 1/2 tsp salt
• 450ml boiling water
• 25g butter
• 2 tbsp olive oil (for the couscous)

You’ll also need a tagine or a deep casserole dish with a lid.

Method

1. Placed the cubed lamb in a deep bowl and sprinkle over half of the dried spices, tossing the meat so that each piece is coated in the aromatics. Cover the bowl with a tea-towel and leave to rest for at least four hours (although overnight would be best).
2. When you’re ready to start cooking, place the Tagine on top of your cooker, with a diffuser between the tagine and the heat to spread the heat around the dish and to prevent cracking. If you’re using a casserole dish instead of the clay pot, heat the oven to 160°C/gas mark 3.
3. Pour the olive oil into the Tagine or your dish and place the dish on a cooking ring, over a medium heat. When the oil has heated up you can add the spice-covered lamb pieces in small batches, browning them on all sides before scooping them out and placing them to one side.
4. Add the onions and garlic to the pan with the remaining dried spices and stir them through, allowing the vegetables to soften and colour lightly.
5. Add the sultanas, saffron, and apricots, stirring them through the softened onions and spices, then return the meat to the pan.
6. Pour the chopped tomatoes and stock into the dish and increase the heat, bringing the contents to the boil.
7. Season the stew with salt and black pepper, then cover the dish with a lid – if you’re using a casserole dish you should place the dish in the oven – if you’re using a tagine, reduce the heat – and leave for 21/hours or so.
8. Ten minutes before the tagine is cooked, put the couscous and salt into a large bowl and add the boiling water.
9. Cover with a tea towel and leave to soak for five minutes.
10. Uncover the couscous and fluff up into separate grains with a fork.
11. In a separate saucepan, pour in some olive oil and add the butter, melting the butter over a low heat.
12. Pour the fluffy couscous into the saucepan and toss in the melted butter, so that the grains are lightly coated.
13. Leave the couscous over a low heat fora couple of minutes until its heated through.
14. Pour the couscous into a bowl, ready to be served.
15. Take the tagine off the heat (or remove from the oven).
16. To serve, scatter the chopped coriander and parsley over the top and place the dish on a heat-proof table-mat in the centre of the dining table.

Enjoy!

I have also commandeered a metal teapot to make my mint tea in- it belonged to my grandfather on my fathers side from his travels to syria or tunisia in the 60s. its got his initials stamped on the bottom too!