Moroccan Lamb Stew ( Tagine )

Marinade:
2 tablespoons olive oil
2 cloves crushed garlic
1/2 teaspoon each of ground cumin, ground ginger, turmeric, paprika and salt
Juice of an orange.

Combine ingredients in a non-metal bowl
Cut 1 kg of lean lamb ( e.g. lamb steak or shoulder) into 2.5cm cubes

Add to marinade, mix well, cover and leave in fridge overnight.



TAGINE:
The 1 kg lamb in the marinade
2 tablespoons olive oil
1 onion in wedges
3 cloves garlic, finely chopped
1/2 teaspoon each of cinnamon, powdered ginger
1/4 teaspoon nutmeg
1 and 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon Moroccan seasoning or 1 teaspoon of allspice.
300ml chicken stock - powder dissolved in hot water is fine.
1 lemon, finely grated zest and juice.
1/2 teaspoon chilli paste
1/2 cup water
A bunch of small carrots or 1 large carrot
2 tablespoons honey
8 - 10 dried dates - pitted
44g tin chickpeas, drained
1/4 or more cup of chopped coriander leaves ( cilantro )

Method:
Heat 1 tablespoon of oil in a large stove top pot, add more oil as necessary.
Cook lamb in batches until browned on all sides, reserving marinade - Use a slotted spoon.
Remove meat to a large dish
Add more oil and cook onion, garlic and spices over medium heat, about 5 mins
Return meat to pot with reserved marinade, large carrot in chunks ( if using ) honey, lemon juice, zest
Add stock and water.
Bring to boil, reduce heat, simmer - covered for 1 and 1/2 hours, stirring occasionally.

Add baby carrots if using, dates, chickpeas and season with salt and pepper - be sure to taste it first.
Cover and simmer 30mins
Serve well sprinkled with coriander ( cilantro )
Serves 6 - 8 with pilaff, olives, green beans and/or green salad with cucumber and a yoghurt dressing.

This has a lovely, complex, sweet and sour most delicious flavour.
Could be served with Turkish pide bread - see recipe.

BULGUR  PILAF

Serves 4 -6
500ml chicken stock
250g coarse - ground bulgur - the real nice stuff from the Persian shop!
30g butter
30g currants -soaked in water - then drained
50g toasted slivered almonds or pinenuts
Salt and pepper.

Bring stock to the boil
Add wheat.
Stir well, cook covered on low heat for 15 mins - add a little water if dry.
Stir in butter.
Remove from heat, leave lid on for grains to swell - 5 to 10 mins
Add currants and nuts -fold them in.
Add salt and pepper to your taste.

This is way more delicious than rice and healthier than couscous.