Morocco in Your Kitchen?

by Deborah English — November 24, 2007

I love to cook - and to eat! And, what better way to spend time with friends cooking and eating than autumn and winter! Here is my version of the famous Moroccan Lamb and Apricot Tagine. I don't own the tradition Moroccan "tagine" in which to cook it but use a heavy-bottomed "Dutch Oven" which works wonders.

This dish is so simple because there is no fiddling around browning meat and slow-frying vegetables first. What's more; its spicy flavor is delicious and great for warming you up!

Lamb and Apricot Tagine
Serves 6

2.2lbs (1kg) lean lamb (boneless leg of lamb, lamb shanks, lamb shoulder, or any cut of lamb will work)
3 Tbsp toasted whole cumin seeds
1 Tbsp grated fresh ginger
2 cinnamon sticks
1/2 tsp powdered saffron
Finely diced peel of one preserved lemon
1 large red onion, chopped
2 carrots, chunkily diced
1 cup dried apricots
1 Tbsp honey
4 floury potatoes, peeled and diced 3cm
A big bunch of coriander leaves, chopped
Salt and freshly ground black pepper
Harissa (ingredients and recipe below)

1. Put everything except the potatoes, salt, and pepper into a large bowl. Mix well and marinate for a minimum of 2 hours.

2. Transfer the lamb and marinade into a wide heavy-bottomed pot or tagine, cover with water and bring to boil.

3. Cover with the lid (if you aren't using a tagine, set the lid slight askew to let a little bit of steam escape).

4. Simmer for 30 minutes, then add the potatoes and simmer for a further 30 minutes until lamb is tender and juice has reduced and thickened.

5. Season with salt and pepper to taste.

6. Remove from heat and let stand for a few minutes so that the meat can reabsorb the juices.

7. Sprinkle liberally with the coriander leaves and serve with rice or couscous and a small dish of Harissa.

Okay, I'll admit, making the Harissa is a slight hassle, but, really, it's worth it!

Harissa

2 Tbsp flaky sea salt
4 long hot dried red chilies
1 Tbsp Spanish smoked paprika
3 cloves garlic, chopped finely
4 Tbsp toasted coriander seeds
3 Tbsp toasted cumin seeds
Extra virgin olive oil

Put everything except the oil into a small food processor until smooth. Add enough oil to make a thick paste. Makes about a 1/2 cup and keeps in the refrigerator for ages.

Enjoy!