1 September 2012

MOROCCAN LAMB TAJINE WITH PRUNES AND APRICOTS


MOROCCAN LAMB TAGINE
A promise of 'Thousand and One Nights'... and if that was not enough: a little preparation, then relax.................. relax................... relax a bit more.............. and come back later to the most flavoursome meal and tender meat. A very recent addition, we were so excited to try our new tajine for the first time. Just to imagine, all that action and flavour underneath that beautiful orange-red cover. The way it works is that the steam circulates underneath the lid, condensates and drips back onto the food. Also, the tajine is cooked very slowly over a long period of time, keeping the ingredients moist and tender with the flavours penetrating deep inside. 

MOROCCAN LAMB TAGINE
I guess this dish could also be made in a large Casserole with a tight fitting lid. As long as it is cooked on very low heat over a long period of time. We followed one of the recipes from the little cooking book that came with the tajine, but I overlooked the fennel bulb on the ingredients list, so ours was without, and we also replaced the 150g chopped dates with dried apricots and prunes.
MOROCCAN LAMB TAGINE
I think I added the fruit too early to the tajine, and it was starting to fall apart, so removed it after a while and added it back at the end. The tajine cannot be placed on high heat, and therefore the browning of the onions and meat took a little, but the strong spices penetrated the ingredients so much that retrospectively I don't think the browning makes such a big difference. This was the first time we cooked Moroccan food  but the recipe was fail safe and the tajine turned out absolutely delicious, including the couscous that is not normally my favourite; it's been a while now since we cooked it, and we will soon have another go. There must be endless recipes out there to try...  :-)

Recipe Source: the little LE CREUSET TAGINE COOKBOOK that came with the tajine
Print Friendly and PDF
Makes 4-6 Servings
Prep time: 25 mins; cooking time: app. 3-3.5 hours
(For 6-8 servings, increase all ingredients by 1/2 and the liquid to 500ml (2 cups)

2 Tbsp olive oil
1 red onion
2 garlic cloves, peeled and thinly sliced
650g lamb, cut into thick pieces (original recipe asked for 750g)
1 level tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander
1/4 level tsp cayenne pepper
1/4 level tsp salt
7 apricots (app. 75g)
7 prunes (app. 75g)
375ml (1 1/2 cups) water
fresh coriander leaves to garnish

For the couscous: 
360ml (2 cups) vegetable stock
240g (1 cup) couscous 
MOROCCAN LAMB TAGINE
Peel the onion, cut it in half and then into very thin slices. Peel the garlic and cut into thin rounds. Cut the meat into thick pieces. 
MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE
Heat 1 Tbsp of olive oil in the tajine over medium heat. Fry the onion and garlic in the oil until they just start to brown, then remove them to a plate. 
MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE
Add another 1 Tbsp of oil, add the meat and brown on all sides. Add the spices and the salt and fry for a further 1 min. 
MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE
Return the onion and garlic to the tajine. Add the dried prunes and apricots and 190ml (3/4 cup) of the water. Stir well.
MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE


Cover with the lid and cook gently, stirring occasionally, for 3 - 3 1/2 hours, or even longer if needed, until the meat is soft.
MOROCCAN LAMB TAGINE
The spices will thicken the liquid as the dish cooks, so after 1 1/2 hours check and add the remaining water little by little if necessary. If the prunes and apricots get too soft, remove them from the dish and add them back in later towards the end of the cooking time to heat them through. 


For the Couscous: 
MOROCCAN LAMB TAGINE
Bring the vegetable stock to a boil then pour it into a large bowl. Pour the couscous slowly into the bowl, stirring constantly. Cover the bowl and leave to soak for 3 1/2 minutes. Add a knob of butter. Loosen the couscous gently with a fork, stirring  under the butter at the same time. 
MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE
Serve the tagine inside its beautiful dish, together with the couscous and fresh chopped coriander leaves. 
MOROCCAN LAMB TAGINE

______________________________________________________



MOROCCAN LAMB TAJINE WITH PRUNES AND APRICOTS

MOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINEMOROCCAN LAMB TAGINE

Makes 4-6 Servings


Prep time: 25 mins; cooking time: app. 3-3.5 hours
(For 6-8 servings, increase all ingredients by 1/2 and the liquid to 500ml (2 cups)

2 Tbsp olive oil

1 red onion
2 garlic cloves, peeled and thinly sliced
650g lamb, cut into thick pieces (original recipe asked for 750g)
1 level tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander
1/4 level tsp cayenne pepper
1/4 level tsp salt
7 apricots (app. 75g)
7 prunes (app. 75g)
375ml (1 1/2 cups) water
fresh coriander leaves to garnish

For the couscous: 

360ml (2 cups) vegetable stock
240g (1 cup) couscous 

Peel the onion, cut it in half and then into very thin slices. Peel the garlic and cut into thin rounds. Cut the meat into thick pieces. Heat 1 Tbsp of olive oil in the tajine over medium heat. Fry the onion and garlic in the oil until they just start to brown, then remove them to a plate. Add another 1 Tbsp of oil, add the meat and brown on all sides. Add the spices and the salt and fry for a further 1 min. Return the onion and garlic to the tajine. Add the dried prunes and apricots and 190ml (3/4 cup) of the water. Stir well. Cover with the lid and cook gently, stirring occasionally, for 3 - 3 1/2 hours, or even longer if needed, until the meat is soft. The spices will thicken the liquid as the dish cooks, so after 1 1/2 hours check and add the remaining water little by little if necessary. If the prunes and apricots get too soft, remove them from the dish and add them back in later towards the end of the cooking time to heat them through. Serve the tagine inside its beautiful dish, together with the couscous and fresh chopped coriander leaves. 


Couscous

Bring the vegetable stock to a boil then pour it into a large bowl. Pour the couscous slowly into the bowl, stirring constantly. Cover the bowl and leave to soak for 3 1/2 minutes. Add a knob of butter. Loosen the couscous gently with a fork, stirring  under the butter at the same time. 
Print Friendly and PDF

No comments:

Post a Comment