My partner is of Moroccan Jewish ancestry. This is the first dish she ever cooked for me.
LAMB TAGINE
Serves 4 to 6. A slow-cooked casserole-type dish. Delicious to eat during the cooler months.
1kg boned neck or shoulder of lamb, cut into chunks
1 large onion, chopped
1 cup dried apricots, soaked in water or white wine
1 cup stoned prunes
Pinch saffron
1 cup cooked chickpeas
1tablespoon chopped garlic
1 stick cinnamon
2 cloves
Juice of 1 lemon
2 tablespoons honey
1 tablespoon chopped ginger
2 cups veal or chicken stock
1 tablespoon harissa paste (a chilli-based paste, available at Mediterranean delis)
1 tablespoon light olive oil
Freshly ground black pepper
Saute lamb, garlic and onion in olive oil until lightly brown. Add stock. Bring to boil and cook gently for 20 minutes, skimming off the scum that forms on top. Put mixture into earthenware casserole. Add remaining ingredients. Cover with lid and cook in oven at medium heat for 90 minutes or so. Season with salt and pepper. Serve with couscous.
A tagine (tajine/tajeen) is a Moroccan earthenware dish with a lid like an inverted funnel. It is meant to sit on a gas ring. you can always use a casserole-dish in the oven as stated.
