RAMADAN FOOD DIARIES: MOROCCAN LAMB TAGINE WITH KABSA

One of favourites recipes I've tried so far this Ramadan has to be the moroccan lamb tagine. I had a particular craving for a tagine and I even went and got myself a pretty clay tagine pot to fulfil my ramadan cravings. It turned out to be such a beautiful aromatic tagine and my family were more than impressed, especially my mother.

So if you're looking to make a wholehearted dish filled with beautiful aromatic flavours, this recipe is most certainly one to impress! I hope you all enjoy!

Moroccan Lamb Tagine Recipe

INGREDIENTS

Lamb Marinade ingredients:

• 2 tbsp of ras el hanout

• ¼ tsp saffron

• 4 garlic gloves

• 2tbsp freshly chopped coriander

• 1tbsp freshly chopped rosemary

• ½ tsp ground cinnamon

• 1 tsp ground ginger

• 1tbsp olive oil

• 1 tbsp honey

• 2 limes

• ¼ tsp ground turmeric

• ½ tsp ground cardamom

• ½ tsp ground black pepper

• 1tsp of salt

• 1tsp of tagine paste

Tagine ingredients:

• 2 onions

• 2 large carrots

• 1tbsp garlic, finely chopped

• 300ml tomato passata

• 1 tin of chopped plum tomatoes

• 2 tsp of harissa paste

• 2 chicken stock cubes

• 1 tsp salt

To serve:

• A garnish of dry roasted almonds

• pomegranates

• chopped fresh coriander

METHOD

1. Marinate a small shoulder of lamb and leave in the fridge overnight.

2. Chop 2 onions and place in a pan to heat with 1 tablespoon of finely chopped garlic.

3. Caramelize the onions in the garlic with a sprinkle of brown sugar and then place in a bowl.

4. Take the marinated lamb and heat this in a pan with some olive oil on a high heat until the lamb is sealed. This involves searing each side of the meat until the surface is golden brown.

5. Add the caramelized onions to this and also add 2 chopped carrots and put on a low heat.

6. Add to the meat 300ml of tomato passata, 1 tin of chopped plum tomatoes, 2 teaspoons of harissa, a teaspoon of salt and 2 cubes of chicken stock (with boiled water).

7. Place on a high heat and bring this mixture to a boil and then pour this into the tagine pot and cover with the fitted lid.

8. Place the tagine pot into the oven at the highest gas mark for one hour. Then reduce the heat to gas mark 3 and cook for a further 1-½ hours. This should give the tagine a total cooking time of 2 ½ hours

9. Allow the tagine to cool before serving with a sprinkle of roasted almonds, pomegranates and chopped fresh coriander.

Tip: When checking if the lamb is cooked place a fork through meat and if it breaks easily then you know it is tender. If it is still hard to cut the lamb, place the tagine back in the oven and cook for a further 30 mins.

Lamb that cuts and falls off the bone is an indication that the meat is tender and cooked to perfection.

Kabsa Recipe

INGREDIENTS

Kabsa Dish Ingredients:

• 1⁄4 cup butter

• 1large onion, finely chopped

• 6 garlic cloves, minced

• 1⁄4 cup tomato puree

• 14 ounces canned chopped tomatoes, undrained (or fresh)

• 3 medium carrots, grated

• 2 whole cloves

• 1 pinch grated nutmeg

• 1 pinch ground cumin

• 1 pinch ground coriander

• salt & freshly ground black pepper

• 4 cups hot water

• 1 chicken stock cube

• 2 1⁄4cups basmati rice (soak this)

• 1⁄4 cup dry roasted almonds

Kabsa Spice Mix Ingredients:

• 1⁄2 tsp saffron

• 1⁄4 tsp ground green cardamoms

• 1⁄2 tsp ground cinnamon

• 1⁄2 tsp ground allspice

• 1⁄4 tsp white pepper

• 1⁄2 tsp ground dried limes

METHOD

1. Melt butter in a large stock pot. Add onion, carrot & garlic and sauté until onion and carrot is tender. Stir in a can of chopped tomatoes and tomato puree & simmer over a low heat for 5mins.

2. Add in all the spices & salt and pepper. Cook for a couple of minutes. Add the water & chicken stock cube.

3. Bring to a boil, then add the rice (which have been pre-soaked).

4. On a high heat stir the rice every so often until the water starts to thicken and the rice become more visible until most of the water has evaporated.

5. Then cover the top layer of the rice with two kitchen paper towels which have been soaked with water. (Tip: This allows the paper to keep the moisture inside the rice and prevents them from overdrying)

6. Cover with a lid wrapped in a damp kitchen cloth and place this on a low heat to simmer for 30 mins.

7. After 30 mins, when the rice is cooked and tender you can remove the cloth off the lid and remove the tissue.

8. Place the rice on a large serving dish, garnish with almonds and chopped fresh coriander.