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