Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Total time: 14400 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 1 kg mutton or normal stewing lamb/beef; 2 tablespoons Extra virgin olive oil; 1 onion, finely chopped; 1 handful fresh coriander; 1 can chickpeas, drained; 1 can chopped tomatoes; 300 ml vegetable or beef stock; 100 g prunes, stoned and roughly chopped; 2 tablespoons flaked almonds; to taste Salt; to taste Black pepper; 1/2 teaspoon brown sugar; 1/2 teaspoon sesame seeds; 1/2 garlic flakes; 1 tablespoon ground cumin; 1 tablespoon ground cinnamon; 1 tablespoon powdered beef stock; 1 tablespoon dried oregano; 1/2 teaspoon ginger; 1 lemon/lime juiced

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is by chef and owner of 'The Little Pink Chef' private cooking school, Maryke Josling. I attended her amazing 'Moroccan' cooking class recently and inspired by this experience I felt I was transported to Morocco with the fragrant and flavourful food she cooked for us! :) This dish is delicious as a meal to prepare and share with family and friends, and will certainly impress them with your cooking skills! :) The photo was taken by Maryke Josling and received permission to share this photo along with her amazing recipe!

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

3-4 hours

4-6 servings

1 kgmutton or normal stewing lamb/beef
2 tablespoonsExtra virgin olive oil
1onion, finely chopped
1 handfulfresh coriander
1 canchickpeas, drained
1 canchopped tomatoes
300 mlvegetable or beef stock
100 gprunes, stoned and roughly chopped
2 tablespoonsflaked almonds
to tasteSalt
to tasteBlack pepper
1/2 teaspoonbrown sugar
1/2 teaspoonsesame seeds
1/2garlic flakes
1 tablespoonground cumin
1 tablespoonground cinnamon
1 tablespoonpowdered beef stock
1 tablespoondried oregano
1/2 teaspoonginger
1lemon/lime juiced

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Steps

3-4 hours

1

Mix all the spices together in a small bowl to make the spice rub.
2

Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
3

Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
4

Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
5

Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
6

Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.