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MOROCCAN SPICE PASTE
Moroccan Lamb Tagine with Apricots
A fruity rich lamb stew with the authentic flavours of Morocco
Serves 4
2 tablespoons olive oil
1 large onion, chopped
450g diced leg of lamb
3 tablespoons Moroccan Spice Paste
500ml chicken stock (cube)
6 dried apricots, roughly chopped
300g potatoes, peeled and diced
1 x 400g can chick peas, drained
to serve
1 small bunch coriander, chopped
1 x 200ml plain thick yogurt
Method
Heat the oil in a tagine or glazed casserole and soften the onion for 6 - 8 minutes.
Stir in the lamb, Moroccan Spice Paste, stock, apricots, chick peas and potatoes. Bring to a simmer, cover and cook on a low heat for 50 minutes.
Scatter with freshly chopped coriander and serve with couscous and a bowl of thick yogurt.
The flavours of this dish will mellow and improve if kept in the refrigerator for 2-3 days.
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Variations on the Moroccan Tagine
The tagines of Morocco are usually made with lamb, although they can be made with chicken and beef. Other ingredients vary according to the season. Below I have listed ingredients that combine well with lamb. Choose one or two ingredients that belong together and aim for simple combinations that work well together. Simply follow the outline recipe for Lamb Tagine with Apricots and make your changes.
Spinach
aubergine
pumpkin
winter squash
courgette
tomato
fennel
red peppers
celery
artichokes - baby hearts
raisins
currants
apples
pears
peaches
quince
To finish a tagine
Many cooks like to stir a piece of unsalted butter into a tagine when it is cooked. If it is good butter, it will clean up and to some extent sweeten the flavours of the dish before serving. Other cooks like to freshen with a squeeze of lemon or lime. Tagines usually benefit with a scattering of freshly chopped parsley or coriander. You can scatter with toasted flaked almonds if you wish.
At the table it is common to offer a bowl of rich yogurt, sour cream or creme fraiche. This provides a clean contrast to the meat and will bring a welcome freshness. Also at the table it is customary to offer a bowl of harissa paste as a condiment for anyone who wishes their tagine to be hotter with chilli.
Wine is acceptable away from Islamic observance, otherwise tea is served without milk.
Kefta Tagine
Lamb meatballs in a spicy tomato sauce.
Serves 4
3 slices white bread, crusts off
5 tablespoons milk
350g minced lamb
1 tablespoon Moroccan Spice Paste
2 shallots or 1 small onion, finely chopped
1 large bunch parsley, chopped
2 tablespoons olive oil
the sauce
1/2 medium onion, finely chopped
3 tablespoons olive oil
2 tablespoons Moroccan Spice Paste
450g passata, sieved tomatoes
Method
Moisten the bread with milk, then combine with lamb, Moroccan Spice Paste, shallots and a generous amount of chopped parsley. Divide into thumb sized pieces with wet hands and shape into balls. Set aside.
To make the sauce, soften the onion in oil, add the Moroccan Spice Paste, then the tomato passata. Simmer for 3-4 minutes.
To complete, heat 2 tablespoons of olive oil in a large pan and cook the meatballs without overcrowding for 6-8 minutes, turning occasionally. Combine with sauce and serve with plain rice.
Moroccan Lamb Kebabs
Kebabs are common throughout the Middle East and vary according to the spices used to marinate. Moroccan Spice Paste provides an authentic flavour common to North Africa.
Serves 4
450g diced leg of lamb
3 tablespoons Moroccan Spice Paste
2 red and yellow peppers, deseeded and cut into squares
2 courgettes, thickly sliced
3 onions, peeled and cut into squares
Method
Moisten the lamb with Moroccan Spice Paste and marinade for at least 20 minutes.
Thread the lamb into metal or wooden skewers alternating with peppers, courgettes and onions.
Preheat a moderate grill or barbecue and cook kebabs for 10-15 minutes turning occasionally. Serve with rice and a fresh salad, or in warmed pita breads with yogurt and chilli sauce.
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