Moroccan Lamb Tagine – Mid Eastern Cuisine

This is said to be next most Healthy way of cooking … It is very similar to India ‘s  Dum Pukht style of cooking which is part of Avadhi cuisine … The spice and flavors resemble a lot like our Indian Avadhi cuisine but there is difference only a spice named ” HARISSA ” which is native of Mid eastern Cuisine …

The earliest writings about the concept of cooking in a tajine appear in the famous “Alf layla wa layla” , an Arabic story collection from the 9th century. It is also mentioned during the times of the Islamic reign of the  Abbasid Empire  during the 9th century. The dish would have been already famous amongst the nomadic  Bedoiun  people of the Arbian Peninsula , who added dried fruits like dates, apricots and plims  to give it its unique taste. During the Islamic reigns, the concept of cooking in an Asian cookingpot with its specific ingredients would have been brought to East Africa, North Africa and spain .

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Today, the cookingpot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine (Persian ) language: large pot) or a “Maraq” (Arabic  language: “broth”), while in the Middle East it is called a “Maraq” (Arabic language: “broth”) or a “Qidra” .  There are different ways to prepare the tajine. You have the original qidra style in which “saman” (Arabian clarified butter ) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For “muqawlli” style cooking, the ingredients are placed in olive oil  to enrich the flavours

Ingredients

  • 2 tbspoil
  • 1 kg lamb shoulder, diced
  • salt and pepper, to season
  • 1onion, sliced
  • red capsicums, seeded and sliced
  • ½ tspground turmeric
  • ½ tspground ginger
  • 1½ tsp ground cumin
  • 1½ tsp sweet paprika
  • 1 tbsptomato paste
  • 1 tbsp Harissa 
  • ½ cupraisins
  • 400 gcan chopped tomatoes
  • 500 ml chicken stock
  • 400 gcan chickpeas, drained and rinsed
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Method

Heat oil in a saucepan over medium heat. Season diced lamb shoulder with salt and pepper. Working in 2 batches, cook lamb for 5 minutes or until browned.

Remove from pan and set aside, then add onion and capsicums to pan. Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and harissa and cook, stirring, for 1 minute. Return lamb to pan.

Add raisins, chopped tomatoes, chicken stock and chickpeas. Bring to a simmer, then cover and cook for 2 hours or until lamb is very tender. Season to taste with salt, pepper and lemon juice. Scatter over coriander sprigs and serve with couscous.

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