Denise says:
My recent trip to Marrakesh, Morocco, confirmed that the secret of a great tagine lies in its spices. Purchased fresh from the markets, the vibrant spices of turmeric, ginger and cinnamon gives a truly authentic flavour without the heat. Another secret is to use a mix called Ras El Hanout: this is a mix of 27 different spices rather like an Indian garam masala or Curry mix.
A tagine is officially a conical shaped clay pot that is placed on top of a gas fire or put in the oven, but the word is also used to refer to the stew cooked within it. In Morocco, tagines of all varieties are eaten for lunch; fish, chicken, beef, lamb and everyone has their own special recipe combination.
The tagine method of cooking follows the pattern of S, B, S – seal, boil and finally simmer and is frequently garnished with cooked dried fruits - dates, figs or apricots and a sprinkling of nuts like almonds, walnuts and pistachio nuts.
Preparation Time:25 minutes
Cooking Time: 1 hour 45 minutes
Serves: 6
Ingredients:
2 tablespoons olive Oil1 teaspoon ground turmeric
6 threads saffron
1 teaspoon ground black pepper
2 cm ginger root – peeled and grated
1 teaspoon cayenne pepper
2 red onions – peeled and sliced
1.3 kg/ 3 pound boned shoulder of Lamb, cut into large cubes
300g dried Apricots
450g butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces
6 tablespoons honey
3 tablespoons orange or Rose Blossom Water (or zest and juice of 1 orange)
2 x 2.5cm/1-inch Cinnamon Stick
Lemon Cous Cous
500g Cous Cous
2 tablespoons parsley – roughly chopped
2 tablespoons coriander – roughly chopped
1 litre vegetable stock
Zest of 1 lemon
2 pomegranates – de seeded
Garnish
2 tablespoons toasted Almonds, Sprigs of flat leaf parsley
Method
1)In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and sliced onion until well blended. Add the meat and toss to coat.2)Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
3)Add enough water to just cover the meat, bring to boil, then reduce the heat, cover and simmer for 1 hour 45 minutes or until the meat is very tender.
4)Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 200ml (about a cupful).
5)Meanwhile, place the squash, 100ml water, honey, orange or rose blossom water and cinnamon sticks in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes.
6)Reduce the squash cooking liquid by boiling rapidly until syrupy.
7)Add the squash mixture to the meat mixture, mixing well, then simmer for a final further 5 minutes.
8)Place the cous cous in a large bowl, pour over vegetable stock, stir in the lemon zest, fresh herbs and season well. Cover with cling film and leave until the stock is absorbed. Fluff up with a fork just before serving and stir in the pomegranates seeds.
To serve the stylish way: Sprinkle with the toasted almonds and sprigs of parsley and serve hot with couscous.