TAJINE -Lamb
Moroccan Lamb And Capsicum TAJINE
This authentic tajine recipe will take you to slow-cooking perfection, this recipe doesn't have any sugary ingredients (Moroccans love to add them, Honey, Sultanas, Dried apricots, Dates, Almonds...). I only wanted to cook a simple Tajine and I don't like very much the test of mixed capsicums and fruits.
Serves 4 people
Cooking time 1.30 - 2hours
Ingredients
Spices:
3 tsp Ras El Hanout
3 tbsp Cumin
2 tsp Coriander seeds
1 1/2 tbsp Paprika
1 tsp Cayenne pepper
2 tbsp Thyme
1 tbsp Turmeric
2 tbsp fresh Coriander, roughly chopped
2 tbsp fresh Parsley, roughly chopped
Salt and Pepper
2 Large onions, sliced
4 Capsicums sliced ( one of each color is more colourful but not compulsory)
3 tbsp Olive oil
3 cloves garlic crushed
1 shoulder of Lamb, trimmed and cut into 5cm chunks ( about 800g - 1 kg meat in total)
600ml lamb stock or vegetable or chicken stock.
Method :
Be aware that the Tajine dish doesn't have his particular form made for oven, it must cook with its lid on, on the stove over a gentle heat. Otherwise use a casserole dish with a fitted lid and place in the oven for 2hours at 150/180C or on the stove.
This recipe is quite spicy, if you don't like the hot, please halve the quantity of
Ras El Hanout and Cayenne pepper.
Can be re-heated a day after.
This authentic tajine recipe will take you to slow-cooking perfection, this recipe doesn't have any sugary ingredients (Moroccans love to add them, Honey, Sultanas, Dried apricots, Dates, Almonds...). I only wanted to cook a simple Tajine and I don't like very much the test of mixed capsicums and fruits.
Serves 4 people
Cooking time 1.30 - 2hours
Ingredients
Spices:
3 tsp Ras El Hanout
3 tbsp Cumin
2 tsp Coriander seeds
1 1/2 tbsp Paprika
1 tsp Cayenne pepper
2 tbsp Thyme
1 tbsp Turmeric
2 tbsp fresh Coriander, roughly chopped
2 tbsp fresh Parsley, roughly chopped
Salt and Pepper
2 Large onions, sliced
4 Capsicums sliced ( one of each color is more colourful but not compulsory)
3 tbsp Olive oil
3 cloves garlic crushed
1 shoulder of Lamb, trimmed and cut into 5cm chunks ( about 800g - 1 kg meat in total)
600ml lamb stock or vegetable or chicken stock.
Method :
- In a frying pan heat a little bit of olive oil and brown the cubes of lamb on all sides then add the browned meat to the Tajine dish.
- De-glaze the frying pan with 2 tbsp of stock and add it to the Tajine dish.
- Heat a little bit of olive oil and add the sliced onion over a gentle heat for 10 minutes so that the onions are soft but not coloured then add it to the Tajine dish.
- Heat a little bit of olive oil and add the sliced capsicum over a middle heat for10/15 minutes until it soft then add it to the Tajine dish.
- Add the stock to the Tajine dish and all the spices at once.
- On a gentle heat cook for 1h30-2hours or until the meat is meltingly tender.
- Sprinkle over the chopped coriander and parsley.
Be aware that the Tajine dish doesn't have his particular form made for oven, it must cook with its lid on, on the stove over a gentle heat. Otherwise use a casserole dish with a fitted lid and place in the oven for 2hours at 150/180C or on the stove.
This recipe is quite spicy, if you don't like the hot, please halve the quantity of
Ras El Hanout and Cayenne pepper.
Can be re-heated a day after.