Lamb Tajine

Just as full of flavour and satisfying as a version with meat – serve with couscous.

 

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Ingredients:

2 onions, peeled and chopped.

6 cloves garlic, peeled and chopped.

2 stalks celery, peeled and chopped.

4 portions GGG.

2-3 tablespoons olive oil.

25g ras el hanout Moroccan spice mix.

1.5kg lamb, cubed.

3 carrots, peeled and chopped.

1 sweet potato, peeled and chopped.

Half cauliflower or 2 courgettes, chopped.

2 handfuls dates, chopped.

Small tin tomato paste.

Large tin chickpeas, drained.

Large tin tomatoes.

3 teaspoons harissa paste.

2 tablespoons ground almonds (optional).

3 chicken stock pots.

Ground black pepper.

1 orange, zest and juice.

Vegetable Tajine

Method:

Sauté the onions, garlic, celery and GGG in an ovenproof pan until the onion is becoming transparent then add the spice mix and stir until fragrant.

Add the lamb a little at a time, before adding remaining ingredients (except the orange).

Cover the pan with its lid or a double layer of foil (with steam hole) and place in a preheated oven 50C or lowest Gas possible.

Cook for about 8-12 hours (meat should reach 70C).

Add orange juice and zest then adjust seasoning if necessary.

My Tips:

If you don’t have the authentic tajine dish (or want to keep it just for serving), cooking an ordinary casserole with a close-fitting lid and a circle of parchment paper (cartouche) on top to keep the moisture.

Double the quantities for 20-24 people and cook for 24 hours.   It freezes well.

Serve with couscous or rice and more (roasted or green vegetables).

I tend not to add any salt.

Adding the orange late in the cooking process keeps those flavours fresh.

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© 2024 - Penny Melville-Brown
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