Lamb Tagine with almonds, prunes and apricots

This is a great introduction to Moroccan cooking and one of the most popular Moroccan tagines.

Ingredients:

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

Method:

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).

ingredients all assembled in the tagine

Smells delicious!

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.

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…and now…Olives from Patlin Gardens in Sth. Aust.

Pat shows us his olive trees

We have been selling (Extra Virgin) Olive Oil from Patlin Gardens at the Cygnet Market for some months now but we have finally been able to secure the right containers to ship olives from South Australia to Tasmania so that all of our customers are able to enjoy these wonderful morsels.

Taste and enjoy the quality of South Australian Olives at the Cygnet Market.

Read here about our visit to Patlin Gardens.

Check out the recipe for the marinade for the Kalamata Olives we sell at the Cygnet Market.

Preparing your olives for eating

Now that you have bought Patlin Gardens’ olives, you should know something about their preparation prior to being sold at the Cygnet Market and my recommendation for the best way to serve them.

The olives have been naturally fermented in a pure salt brine for three months.  This makes them quite salty.  After purchase, Pat recommends that the olives be covered in fresh water, and they will happily live in your fridge for at least two to three weeks.

To serve the olives I use the following process:

Pat’s olives with spring onions and spices

Drain half a cup of olives.  Place olives in a serving bowl with a good drizzle of Patlin Gardens Olive Oil.  Sprinkle half a teaspoon of Ras El Hanout (a Moroccan spice mix) and a good pinch of dried oregano (or other fresh or dried herbs to taste).  Add garlic to taste.

For something different, try adding crushed Lemon Myrtle leaf, for a citrus zing.

Buono Appetito!