Salted Kiss - Le Baiser salé
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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 :
 
  1. 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.
  2. De-glaze the frying pan with 2 tbsp of stock and add it to the Tajine dish.
  3. 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.
  4. 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.
  5. Add the stock to the Tajine dish and all the spices at once.
  6. On a gentle heat cook for 1h30-2hours or until the meat is meltingly tender.
  7. Sprinkle over the chopped coriander and parsley.
Serve by itself or buddy it up with couscous (link):)
 
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.