|Moroccan - Food Lover's Collection|
She is a Journalist with a curious and enquiring mind. She accompanied her husband on a a recent medical conference to Morocco where her husband was a speaker. Against the advice of the Concierge, she took a taxi to the spice market in Casablanca and purchased all types of exotic spices. She survived the market, however, the airline lost her luggage
She is a friend whose generosity knows no bonds. It was high time to invite them to dinner.
|My tagine - a gift from my Moroccan friend|
It was decided that a Tagine of lamb with apricots, prunes and honey would be the main course. I have a beautiful serving tagine which a Moroccan friend gifted me.
Tagine of Lamb Serves 6
2 lb/1 kg shoulder of lamb trimmed and cubed
2-3 tblsp. olive or argan oil
1 oz/25g fresh ginger, peeled and chopped
large pinch of saffron threads
2 tsp round cinnamon
1 onion, finely choppede
2-3 garlic cloves chopped
1 cup plumped dried pitted prunes, soaked in lukewarm water for 1 hr
1 cup plumped dried apricots, soaked in lukewarm water for 1 hr.
2 large tbsp runny honey
sale and pepper
Put the lamp in a large tagine or heavy bottomed flameproof cassserole. A the oil ginger, saffron cinnamon, onion garlic and sale and pepper to taste. Pour in enough water to cover. Cover and simmer for 2 hrs topping off the water if necessary till meat is very tender.
Drain the prunes and apricots and add them to the tagine Stir in the honey, re-cover and simmer for an additional 30 mins or until the sauce has reduced. Serve hot with buttery couscous and a salad.
I have also made this dish with chicken and it is equally delicious.
Do you enjoy Moroccan food?