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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker). Ingredients:
2 1/4 lbs diced lamb, trimmed of most of its fat |
1 large onion, peeled and sliced |
1 teaspoon fresh ground white pepper |
1 teaspoon cumin |
1 teaspoon ginger |
1 teaspoon nutmeg |
1 pinch saffron |
1 pinch salt |
1/2 lemon, juice and zest of, grated |
12 dried apricots |
4 garlic cloves, peeled and chopped |
2 tablespoons extra virgin olive oil |
whole blanched almond, lightly toasted to serve |
chopped cilantro, to serve |
Directions:
1. Preheat the oven to 300F (or the lowest possible heat). Wipe the meat, and put in a 'tangia' or other earthenware casserole.
2. Add the rest of the ingredients and put on the lid.
3. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 21/2–3 hours.
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