Recipes

Chicken & Green Olive Tagine

Chicken & Green Olive Tagine

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion and coriander and cumin seeds and cook for 1,5 minutes to allow the flavours to mingle.
  • Add the chicken thighs and lightly brown on each side.
  • Pour in the lemon juice and enough water to just cover the chicken.
  • Stir in the saffron, cinnamon sticks and butter and bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
  • Add the preserved lemon rind and olives, re-cover and simmer for a further 10 minutes.
  • Season to taste and serve hot with the couscous, if liked.

Notes & Wine Advice

For spicy chicken & preserved lemon pittas,

heat 2 tablespoons olive oil and a knob of butter in a frying pan or tagine, stir in 2 crushed garlic cloves and cook for 1 minute, then stir in 1½ teaspoons harissa paste and 250–350 g ready-cooked chicken, cut into strips and tossed with 2 teaspoons turmeric. Heat through, then add 1 tablespoon chopped preserved lemon rind and 1 tablespoon chopped coriander. Season and spoon into 4 pitta breads. Serve with dollops of natural yogurt and a sprinkling of chopped flat leaf parsley.
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Course; Chicken
Cuisine; Arabic / Moroccan

Fennel-Roasted Lamb Fillet With Figs

Fennel-Roasted Lamb Fillet With Figs

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Using a pestle and mortar, pound the garlic, ginger, chilli and salt to form a coarse paste, then add the ground spices.
  • Transfer the paste to a small bowl and beat in the smen, ghee or butter and the fennel seeds.
  • Cut small incisions in the lamb and rub the mixture all over the meat, pressing it into the incisions.
  • Place the lamb in a roasting tin and roast in a preheated oven, 200°C Gas Mark 6, for 15 minutes.
  • Baste the lamb with the cooking juices, arrange the figs around it and drizzle with honey.
  • Season, then return to the oven and cook for a further 10 minutes until cooked through.
  • Garnish with the chopped coriander and serve thickly sliced, with couscous, if liked.

Notes & Wine Advice

For roasted fennel & honey figs,
cut 8 fresh figs into quarters, keeping the bases intact, and place in an ovenproof dish. Dab a little smen or butter into each one, scatter over 1 teaspoon fennel seeds and drizzle with 1½ tablespoons runny honey. Place in a preheated oven, 200°C Gas Mark 6, for 8 minutes until softened and the honey has melted. Serve with grilled and roasted meats.
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Course; Fruit / Lamb
Cuisine; Arabic / Moroccan

Lamb Chop K’dra

Lamb Chop K’dra

Deel op Facebook Print Recipe

Equipment

  • heavy-based saucepan

Ingredients

Instructions

  • Place the lamb chops in a large copper pot or heavy-based saucepan and add the ginger, parsley and saffron.
  • Pour in enough water to cover the meat and bring to the boil.
  • Reduce the heat, cover and cook gently for about 1 hour until the meat is cooked and tender.
  • Drain the artichokes and add them to the pot or saucepan.
  • Top up the cooking liquid if necessary to just cover the meat and artichokes and season with salt and pepper.
  • Re-cover and cook gently for a further 30 minutes until they are tender.
  • Stir in most of the pickled lemon, season well with salt and pepper and garnish with the remaining pickled lemon.
  • Serve with couscous, if liked.

Notes & Wine Advice

For lamb with parsley & pickled lemon,

heat 1½ tablespoons smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 finely chopped garlic cloves and cook for 1 minute. Toss in 500 g lean lamb, cut into bite-size pieces, with a small bunch of finely chopped parsley, the juice of 1 lemon and enough water to cover the meat. Bring the water to the boil, then reduce the heat, cover and cook gently for 1 hour. Season the cooking liquid and stir in the finely chopped rind of 1 pickled lemon. Re-cover and cook gently for a further 20 minutes to let the flavours mingle.
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Course; Lamb / Main Course
Cuisine; Arabic / Moroccan

Beef With Prunes & Star Anise

Beef With Prunes & Star Anise

Deel op Facebook Print Recipe

Equipment

  • heavy-based saucepan

Ingredients

Instructions

  • Place the beef in the base of a tagine or a large, heavy-based saucepan with the garlic, chillies and star anise.
  • Pour in the stock and bring to the boil.
  • Reduce the heat, cover and cook gently for 2 hours.
  • Season the stock with salt and pepper and stir in the butter and honey.
  • Drain the prunes and add them to the tagine.
  • Re-cover and cook gently for a further 30 minutes to let the flavours mingle.
  • Garnish with the parsley and serve with couscous or chunks of crusty bread, if liked.

Notes & Wine Advice

For beef with plums & cardamom,
replace the star anise with 6 cardamom pods and cook the beef in the stock as for Beef with prunes & star anise. Season to taste, stir in the butter and honey and cook for a further 15 minutes. Halve and stone 6 firm, fresh plums, add them to the tagine, and cook gently for 10 minutes. Garnish with a small bunch of finely chopped coriander.
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Course; Beef
Cuisine; Arabic / Moroccan

Lamb, Sweet Potato & Okra K’dra

Lamb, Sweet Potato & Okra K’dra

Couverts6
Deel op Facebook Print Recipe

Equipment

  • heavy-based saucepan

Ingredients

Instructions

  • Heat the smen, or ghee in a large copper pot or heavy-based saucepan over a medium heat.
  • Stir in the onions and cook for 1,5 minutes until they begin to soften.
  • Add the coriander seeds, cinnamon sticks, peppercorns, saffron and lamb and mix well.
  • Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 10 minutes.
  • Add the sweet potatoes and butter, re-cover and cook for a further 10 minutes.
  • Meanwhile, place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10 minutes, then drain.
  • Add the okra to the pan and simmer for a further 5–8 minutes until cooked through but still retaining a crunch.
  • Season with salt.
  • Serve the lamb and vegetables with couscous, if liked, pouring the sauce into a bowl to serve separately.

Notes & Wine Advice

For buttered okra with preserved lemon,

place 450 g okra in a non-metallic bowl, pour over the juice of 2 lemons and leave to stand for 4 minutes, then drain well. Heat 2 tablespoons olive oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, add the okra and cook for 4–5 minutes until it is tender. Stir in the sliced rind of 1 preserved lemon and season. Pour over 1 tablespoon melted butter and serve with plain, buttery couscous.
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Course; Lamb / Stew
Cuisine; Arabic / Moroccan

Spicy Beef & Sun-Dried Tomatoes

Spicy Beef & Sun-Dried Tomatoes

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Dry-fry the pine nuts in a small, heavy-based frying pan over a medium heat for 2 minutes until golden brown.
  • Put the beef, tomatoes and most of the toasted pine nuts in a bowl.
  • Mix together the oil, lemon juice, harissa and parsley in a separate bowl and season.
  • Pour over the beef and toss well.
  • Scatter with the reserved pine nuts and serve with couscous, if liked.
  • For beef, aubergine & sun-dried tomato tagine, cut 1 aubergine into bite-sized pieces, place in a colander and sprinkle with salt.
  • Meanwhile, heat 2½ tablespoons argan oil or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 finely chopped onions, 4 finely chopped garlic cloves, 1,5 deseeded and finely chopped red chillies, 25 g fresh root ginger, peeled and finely chopped, and 2 teaspoons coriander seeds and cook for 3 minutes to let the flavours mingle.
  • Add 1 tablespoon crumbled dried sage leaves and 450 g lean beef, cut into bite-sized pieces, and stir well to coat.
  • Pour in 500 ml hot beef or chicken stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
  • Rinse the aubergines and pat dry, then stir into the beef, re-cover and cook for a further 10 minutes.
  • Add 125 g sun-dried tomatoes in oil, drained and roughly chopped, and 1 tablespoon runny honey.
  • Season, re-cover and continue to cook for 5 minutes.
  • Scatter over a finely chopped bunch of flat leaf parsley and serve with chunks of crusty bread or couscous.
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Course; Beef / Main Course
Cuisine; Arabic / Moroccan

Baked Lamb With Quinces

Baked Lamb With Quinces

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

  • shoulder of lamb on the bone about 1.25 kg
  • 2 tablespoons olive oil
  • 1½ onions cut into wedges
  • 300 ml water
  • 40 g butter
  • 2 small quinces quartered and cored
  • 1½ tablespoons honey
  • 1 bunch flat leaf parsley finely chopped, to garnish
  • 1 lemon cut into wedges, to serve

Marinade

Instructions

  • Prepare the marinade by pounding the garlic, ginger and chilli with the salt in a mortar with a pestle to form a coarse paste.
  • Add the coriander and parsley and continue to pound to a paste.
  • Beat in the cumin, ground coriander, olive oil, honey and lemon juice.
  • Cut small incisions in the shoulder of lamb with a sharp knife and rub the marinade all over the meat, making sure it goes into the incisions.
  • Cover and marinate in the refrigerator for at least 6 hours or overnight.
  • Place the shoulder of lamb in the base of a tagine and pour over the olive oil.
  • Scatter the onion wedges around lamb and pour over the measurement water.
  • Cover and place in a preheated oven, 180°C , Gas Mark 4, for about 1 hour 20 minutes.
  • Melt the butter in a heavy-based frying pan over a medium heat, add the quinces and stir to coat well, then sauté for 4 minutes, depending on size, until golden brown.
  • Remove the tagine from the oven.
  • Arrange the quinces around the lamb and drizzle the honey over the quinces.
  • Re-cover, return to the oven and cook for 15 minutes, then remove the lid and cook for a further 10 minutes.
  • Scatter the chopped parsley over the top of the lamb and serve with lemon wedges.
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Course; Lamb
Cuisine; Arabic / Moroccan

Meatball & Egg Tagine With Cumin

Meatball & Egg Tagine With Cumin

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Make the meatballs.
  • Mix together all the ingredients in a bowl and season.
  • Knead the mixture well, then roll cherry-sized pieces into firm balls.
  • Pour the measurement water into the base of a tagine or a large, heavy-based saucepan and bring to the boil.
  • Add the meatballs, a few at a time, reducing the heat to a gentle boil, and poach the meatballs for 10 minutes, turning occasionally, until cooked through.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Pour about 125 ml of the cooking liquid into the base of a tagine or a large, heavy-based saucepan and bring to the boil.
  • Stir in the butter, salt and cayenne, then add the poached meatballs.
  • Make 4 wells, then break the eggs into the wells, cover and cook for 5–6 minutes, reducing the heat slightly, until the whites are just set but the yolks are still runny.
  • Meanwhile, dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for 1,5 minutes until they emit a nutty aroma.
  • Tip into a spice grinder and grind over the eggs.
  • Garnish with the parsley and serve immediately, with buttered toasted flatbreads, if liked.

Notes & Wine Advice

For eggs with toasted cumin,
heat 1 tablespoon ghee in the base of a tagine or a large, heavy-based, frying pan over a medium heat, break in 6–8 eggs and sprinkle over a little paprika and salt. Cover and cook gently until the whites are firm. Meanwhile, dry-fry 1½ teaspoons cumin seeds as for Meatball & egg tagine with cumin. Place in a spice grinder and grind over the eggs. Serve with buttered toasted flatbreads.
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Course; Lamb
Cuisine; Arabic / Moroccan

Lamb Tfaia With Almonds & Eggs

Lamb Tfaia With Almonds & Eggs

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

To garnish

Instructions

  • Melt the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, ginger, coriander and ground saffron.
  • Add the lamb cutlets and sprinkle over the onions.
  • Pour in just enough water to cover the meat, bring to the boil, then reduce the heat, cover and cook gently for 1 hour.
  • Stir in the preserved lemon rind and season with salt and pepper.
  • Continue to cook gently, covered, for about 20 minutes to let the flavours mingle.
  • Meanwhile, prepare the garnish.
  • Boil the eggs in a saucepan of boiling water for about 4 minutes so that the yolks are just firm.
  • Drain, allow the eggs to cool slightly, then shell them.
  • Dissolve the ground saffron with 2 tablespoons of warm water in a small bowl and roll the boiled eggs in the yellow liquid to colour them.
  • Cut the eggs in half lengthways and set aside.
  • Heat the oil and butter in a small frying pan over a medium heat, stir in the almonds and cook for 3 minutes until golden brown.
  • Scatter the almonds over the tagine and arrange the halved eggs around the edge.
  • Serve immediately with crusty bread and a leafy salad, if liked.

Notes & Wine Advice

 

For lamb tfaia with olives,

follow the method as for Lamb tfaia with almonds & eggs cooking the cutlets. Replace the preserved lemon rind with 175 g pitted Kalamata olives and omit the garnish of eggs and almonds. Scatter a small bunch of finely chopped parsley over the tagine and serve with chunks of crusty bread.
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Course; Eggs / Lamb / Main Course / Nuts
Cuisine; Arabic / Moroccan

Lamb With Dates & Pistachios

Lamb With Dates & Pistachios

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic and cook for 3 minutes to soften them.
  • Add the lamb and stir to coat well, then add the turmeric, cinnamon and ras el hanout.
  • Pour in enough water to almost cover the meat and bring it to the boil.
  • Reduce the heat, cover and cook gently for 1 hour.
  • Add the dates and stir in the honey, season with sea salt and black pepper then re-cover and cook gently for a further 20 minutes.
  • Heat the oil with the butter in a small, heavy-based frying pan over a medium heat, toss in the pistachios and cook for 1,5 minutes until they are lightly browned.
  • Scatter the pistachios over the lamb, garnish with the flat leaf parsley and serve immediately.

Notes & Wine Advice

For lamb with dates & preserved lemon,

follow the recipe for Lamb with dates & pistachios but omit the almonds and pistachios. Finely slice the rind of 1 preserved lemon, adding half of it with the dates and honey and garnishing the tagine with the remaining preserved lemon rind and the parsley.
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Course; Lamb / Main Course / Nuts
Cuisine; Arabic / Moroccan