Maroccan Lamb Tajine

We bought a beautiful Tajine! And it such good quality, and it was so cheap. Yeah thriftstore! I don’t think anybody ever used it. I guess they former owner did not get as excited as we did after scoring this Tajine. I sat straight to work. Must eat Lamb!

I am sure there are many options but my mind went straight to Lamb. I got some lambshoulder with bone, the butcher recommended that very strongly. He actually spend about ten minutes explaining what to do for my Tajine dish, not leaving out a single detail. After going on and on he almost shamefully admitted that he liked to cook. We noticed ;-). We did exactly what the nice men told us to do, alright, there were some adjustments,  and now I share this recipe with you!

Again it’s a wonderful dish to make: Tasty, healthy, not too complicated, fresh, international, exciting, colourful… I could go on…

This is also for you sis! Enjoy your new tajine as well :-).
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Here we go:

  • Lambshanks about 1 kilo
  • 1 diced onion
  • 2 crushed cloves of garlic
  • olive oil
  • freshly ground peper, salt
  • about a third of a small pumpkin, diced
  • 1 sweet potato, diced
  •  1 chili, seeds removed, very finely chopped
  • 2 tomatoes / half a can of tomatoes, diced
  • handful of apricots, roughly chopped
  • teaspoon of kurkuma
  • teaspoon of cumin
  • teaspoon of dried coriander
  • half a teaspoon of ginger
  • teaspoon of ras el hanout
  • teaspoon of curry powder
  • fresh coriander for garnishIMG_0876
  • juice of 1 lemon, optional.

Allright! Make sure you have all your vegies prepared. This stew is perfect to use leftover veggies, such as paprika, eggplant or potatoes as well. Put the tajine on the stove, heat two tablespoons of olive oil and brown of the meat.Remove meat from the tajine once browned and add the onions. Give it a stir and add the garlic and chili. You can use more or less then one chili, depending on your preference or tolerance for spicyness. Stir in the pumpkin and sweet potato. Once caramelized a little, add all the spices.

IMG_0800How does your kitchen smell now? Good I hope! Add the tomatoes and abricots. Do not forget to season with salt and pepper. Then you add the lamb again, make sure it is covered by the sauce. Put on the lid and let it simmer for 30 minutes – 1 hour.

The best way to check if it’s done is just to have a feel and taste. The meat should be soft and tender and also taste soft. I once left this stew for 2 hours and the meat just became softer!

We ate it with a simple couscous salad and some bread. Sprinkle over the fresh coriander. You can also sprinkle over some lemon juice for some freshness.

 

>> You can make this in a normal pot as well

>> This dish is perfect for freezing!

>> There are several health claims saying kurkuma can be beneficial when suffering from Parkinsons disease or Alzheimers

>> You can use the ras el hanout to spice your couscous as well. Just mix the couscous with a large tablespoon before you pore over the boiling water.
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