As the Arabs set to conquer the world, this rich tradition traveled westward to Iberian peninsula which they renamed it as Al Andaluz, and Morocco being located centrally, become the hub of spice markets, Arabic culture, medicine, architecture, cooking. I do quite fancy one though – it would look fab in the photos! Meanwhile enjoy this and have blessed days ahead. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. Drain the lamb pieces on a separate dish and add more oil if requires. Eb x. I love a tagine: there’s not too much prep, the food is guaranteed to be full of flavours and generally, everyone loves it Love your new cast iron casserole! We don't spam. If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! 4 Easy Alternatives to Traditional Easter Lamb ». You have a tagine ? Lindsey Bareham's website is www.lindseybareham.com. I love apricots in a tagine but my husband doesn’t which is actually great because I get to pick them all out and put them in my portion! I did it for 18 hours. I was really pleasantly surprised by this combination though – it really works! I am so pleased that you picked my recipe and that you like it so much you think it’ll be a regular recipe in your house – that makes me very happy! Tagines are cooked with season’s best fruits and vegetables, a handful of aromatic spices thrown in good measure and as the dish slowly cooked over the charcoal fire, it gradually absorbs the flavors from the earthen tagine pots intermixed with the smoky charcoal flavor and the aromatic spices. Add the harissa, saute for couple of minutes and add the tomato puree. Just pop in to say hello to my insta fam with thes, Just pop in to say hello to my insta fam with this, BAKED RASGULLA Question about your subscription? Traditionally it’s made in a distinctive pot, also called a tagine, with a witch’s hat lid, allowing the food to simmer and steam, the juices dripping back into the stew so nothing is wasted. This site uses Akismet to reduce spam. Rub few drops of oil over the marinated meat and let it stand for another hour. I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. Apricots are the finest fruit summer has to offer, looks so adorable in their rosy cheeks, mellow, a musky flavor with a faint hint of tartness, and its delicate taste bonded so well with any dessert , salads and even meat dishes. Full of rich spices, this slow-cook dish is best served with couscous. Add the cumin and ground coriander, stirring for a couple of minutes so it cooks evenly. The dish taste best if the lambis tender one. If the meat needs longer cooking, cover the pan, reduce the heat as low as possible, and cook for a further 15 minutes. If you love apricots, here is the famous Hyderabadi Khubani Ka Meetha or Apricot Fool. If you do not have access to ras-al-hanout spice blend or cannot make it at home, then you can blend 2 tbsp of ground allspice with good quality of ground Indian garam masala . Lindsey Bareham is an established food writer. Always obtain independent, professional advice for your own particular situation. After reading through I don’t know how many tagine recipes I settled on this one, I had everything in, easy, quick, flavours I like, and I’ve always found the recipes reliable. It’s such a classic combination! Next day, bring the marinated lamb to room temperature. Sometimes this spice blend is also flavoured with dried rose petals, lavender buds etc. Peel and chop the onion and gently soften in the olive oil in a medium sized, heavy bottomed pan. Prunes and dates marries so well with the slow cooked meat, that I never thought of trying something else in their place. I am a big fan of combining fruit & savoury in food, def going to have to try this! If using a stock cube, dissolve it in 300ml boiling water, adding the saffron. You’ll just have to go to Morocco and get a new one I don’t own one, I’ve always done tagines in a saucepan or casserole dish. Learn how your comment data is processed. Peel, chop and crush the garlic with a pinch of salt to make a paste. my Waitrose Kitchen Cast Iron Casserole Dish, One Pot Harissa Chicken and Butternut Squash Pilaf. Thanks for your lovely comments Eb x, A perfect Easter meal, thanks for linking to #CookBlogShare. Learn how your comment data is processed. Like this, The inspiration for this beautiful dish has come from the book ”, Moroccan Spiced Chickpea Soup with harissa. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up). It’s not necessary, though, to own a tagine to cook this surprisingly simple and versatile dish that is particularly good made with lamb, chicken or fish. It’s not necessary, though, to own a tagine to cook this surprisingly simple and versatile dish that is particularly good made with lamb, chicken or fish. Eb , Your email address will not be published. The most celebrated dish from Morocco is perhaps the tagines, more precisely the lamb tagines cooked in a flat circular shaped earthen pots with a conical dome-shaped lid that traps the flavours and helps to return the condensation to the bottom. The lamb and apricot in a tagine sounds heavenly. I am sure you will fall in love with this lamb tagine infused with exotic flavours and fruits. 69 ratings 4.9 out of 5 star rating. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum! There are many version of this lamb tagine exist. Sadly, my hubby likes apricots too Even my kids do!!! I am totally in love with my cast iron pan at the moment. All spice is almost indispensable in Moroccan and other Mid eastern cuisine and without it the famed Ras-al-hanout spice blend is incomplete too. To heighten the flavor of saffron, you can roast it on a pan, crush it and then soak it in the water. Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Bring to the boil, reduce the heat and simmer gently but steadily, uncovered, for 30 minutes until the liquid is reduced and thickened by the apricots. Have you ever tried this beautiful Moroccan lamb tagine with apricots and almonds? Cut the lamb into strips approximately 5 x 1 cm/2 x ins. I’m pretty confident it’s going to be delicious and a regular meal. I am not always that keen on combining fruit and savoury food, it depends what it is but sometimes I find it too sweet.