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Moroccan Lamb Tagine

  • 13-12-2008 2:10pm
    #1
    MattKane
    Registered Users Posts: 157 ✭✭


    This is the ultimate in comfort food and will make your partner/family love you more than ever. Try with an off-dry Chenin Blanc. Mmmm.


    Moroccan Lamb Tagine

    Serves 4


    For the harissa paste:
    1 tbsp olive oil
    2-3 fresh red chillies, chopped (depending on preferred heat)
    4 garlic cloves, peeled and crushed
    2 tsp tomato purée
    2 tsp ground caraway seeds
    2 tsp ground cumin seeds
    1 tsp ground coriander seeds
    ½ tsp salt


    For the tagine:
    olive oil, for frying
    5cm / 2 in piece cinnamon stick
    2 medium onions, peeled and sliced
    500g boneless lamb shoulder, cubed
    1 pint stock (preferably lamb)
    400g can chopped tomatoes
    1 tsp honey
    2 courgettes, cut into bite-size chunks
    2.5cm / 1 in piece fresh root ginger, peeled and grated
    100g ready-to-eat dried apricots, halved
    250g couscous
    2 lemons, juice and finely grated zest
    a large bunch of fresh coriander (or mint), roughly chopped
    sea salt & freshly ground black pepper
    3 tbsp flaked almonds


    - For the harissa paste, blend all the ingredients in a food processor, adding an extra tablespoon of olive oil or a tablespoon or two of water if necessary.
    - For the tagine, heat the olive oil in a tagine or large casserole dish until very hot and add the cinnamon stick, cook for 10 seconds to flavour the oil, reduce the heat to medium and add the onions and the harissa paste and cook for 3 minutes.
    - Add the lamb and cook for 3-4 minutes, or until the lamb pieces are browned on all sides.
    - Reduce to a low heat and add the stock, chopped tomatoes and the honey. Cover with a lid and bring to the boil. Simmer gently for 1 hour 15 minutes.
    - Add the courgettes, ginger and apricots and simmer for a further 20-30 minutes, or until the lamb and vegetables are meltingly tender and the sauce is thick.
    - Meanwhile, about 5-10 minutes before the end of simmering, cook the couscous according to the packet instructions, and mix thoroughly with half of the fresh coriander (or mint), the lemon juice and the zest.
    - When the stew is done, season to taste and remove the cinnamon stick, if preferred. Stir in the almonds and the remaining fresh coriander (or mint) and serve with the couscous and enjoy with an off dry Chenin Blanc.


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