Moroccan Lamb Tajine
Prep Time: 1 hour Level of Difficulty: Medium Serves: 6 persons[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ background_color =”#ddd” border_style =”solid” ]
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 can chickpeas, drained
1 can chopped tomatoes
3½ cups vegetable stock, preferably organic
800g small squash, deseeded and cut into 2-inch chunks
100g prunes, stoned and roughly torn
2 tbsp flaked almonds, toasted
For the spice rub:
1 tbsp ras el hanout spice mix*
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp sweet paprika
Sea salt and freshly ground black pepper
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ border_width =”1″ border_color =”#cccccc” border_style =”solid” ] Cooking Directions:
- To make the spice rub, mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.
- Put the lamb into a large bowl, massage it with the spice rub, then cover with plastic wrap or cling film and put into the refrigerator for a couple of hours, ideally overnight.
- Once ready to cook, heat a generous lug of olive oil in a tajine or casserole-type pan and fry the meat over medium heat for 5 minutes.
- Add chopped onion and coriander (cilantro) stalks and fry for another 5 minutes.
- Tip in the chickpeas and tomatoes, then pour in 1¾ cups stock and stir.
- Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.
- At this point add squash, prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Add a splash of water if it looks too dry.
- Once the time is up, take lid off and check consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The lamb should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt.
- Scatter the coriander (cilantro) leaves over the tajine along with the toasted almonds.
- Serve with lightly seasoned couscous and dive in.
By Kenza Fatahir
Kenza is the Chef de partie at Grand Hyatt, Doha. She was a former Demi chef de partie in Hyatt Regency Casablanca, and likes to call herself ‘Hyatt’s daughter’ as her career has always been centered around the Hyatt chain of hotels. She loves interacting with her guests while working, seeking their feedback whenever possible. Her proudest moment was when she won the first prize at a culinary competition in Casablanca in March 2010, where she was the only female participant.