This is a great introduction to Moroccan cooking and one of the most popular Moroccan tagines.
1-2 tablespoons of Patlin Gardens Olive Oil
2 tablespoons of Almonds
5 spring onions, chopped
3 garlic cloves, finely chopped
2 cms of fresh ginger, grated
a pinch of saffron fronds
2 cinnamon sticks
2 teaspoons of coriander seeds, crushed
500g of lamb, cubed (or shanks or chops)
12 stoned prunes and 6 dried apricots soaked in cold water for one hour and drained
3-4 strips orange rind
1 tablespoon of Do Bee Orange blossom Honey
a handful of mint or coriander leaves
sea salt and freshly ground black pepper
Heat the oil in the base of a tagine (or casserole). Add the almonds and cook, stirring until they turn golden. Add the onions and garlic and saute until they begin to colour. Stir in the ginger, saffron, cinnamon sticks and coriander seeds. Toss the lamb into the tagine and saute for 1-2 minutes, stirring to make sure it is coated in the onion and spices.
Pour in enough water to almost cover the meat and then bring to the boil. Reduce the heat, put the lid on the tagine and simmer for one hour, until the meat is tender. Add the prunes, apricots and orange rind, put the lid back on and simmer for a further 15-20 minutes. Stir in the honey, season with salt and pepper, cover and simmer for a further 10 minutes.
Make sure there is enough liquid in the pot as you want the sauce to be syrupy and slightly caramelised, but not dry. Stir in half of the fresh mint or coriander leaves, then serve immediately, sprinkled with the remaining mint or coriander and accompanied by couscous (made with wheat or toasted millet).
Based on a recipe from the book, Flavours of Morocco by Ghillie Basan.
The book is available from The Cygnet Market or The Garden Shed and Pantry.