Hey there, culinary adventurers!
Al here, and I’ve got something truly special that’ll brighten up your dinner table with its exotic spices and stunning array of colors. Today, I’m taking you on a journey to the fragrant markets and sun-washed terraces of Morocco with my latest creation – a Spice-Infused Moroccan Lamb Tagine with Jewelled Apricot Couscous!
There’s something magical about the way a tagine slowly coaxes out the deep flavors of meat and spices, and I reckon there’s no better way to celebrate that than with the tender allure of lamb. It’s a meat that loves the slow cook, becoming delightfully tender and mingling with the spices to create something heavenly.
I’ve thrown in dried apricots for a hint of sweet tartness, and a gentle kiss of honey to balance those robust spices. Each mouthful is a mini escapade in itself – trust me, you’ll be mentally packing your bags for Marrakech with every bite.
My twist is the ‘jewelled’ couscous – a colorful side that’s as easy to make as it is stunning to serve. The sweetness of apricots and sultanas, the crunch of toasted almonds, and the bursting freshness of pomegranate seeds turn this humble grain into a treasure chest of textures and tastes.
Now, my wife absolutely loves when I sprinkle some culinary magic around the house. She says the aroma of the tagine is like a warm, spice-laden hug. This time around, the orange zest really brought a vibrant zing to the whole affair – it’s those little touches that elevate a dish from great to truly memorable.
Preparing the tagine brought that bustling, vibrant energy of a Moroccan bazaar right into our little kitchen in the UK. And let me tell you, it’s the perfect antidote to the often dreary British weather. A spoonful of this and you’ve got your own little piece of North African sunshine.
Cooking a dish like this is more than just a means to an end. It’s an experience, a labor of love, a chance to get your hands a little dirty and your heart fully invested. So gather your ingredients, grab that tagine (or heavy casserole dish – I’m all for improvising), and let’s create a little magic together.
Alright, enough musing from me – check out the ingredient list and method above, and as always, happy cooking! Remember, there’s a world of flavor out there, and I’ll be right here, guiding you through it, one dish at a time.
‘Sahha’ (that’s cheers for good health in Moroccan Arabic) and until next time, keep those taste buds adventurous!
Happy cooking, everyone!
– Al
Ingredients
– 800g lamb shoulder, cut into 2-inch chunks
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper
– 400g can chopped tomatoes
– 500ml lamb or beef stock
– 1 tablespoon honey
– Zest of 1 orange
– 100g dried apricots, chopped
– 400g can chickpeas, drained and rinsed
– 2 tablespoons fresh coriander, chopped
– 2 tablespoons fresh flat-leaf parsley, chopped
– Salt and pepper to taste
For the Jewelled Apricot Couscous:
– 250g couscous
– 400ml boiling water
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 50g dried apricots, diced
– 50g sultanas or golden raisins
– 50g flaked almonds, toasted
– 2 tablespoons pomegranate seeds
– 2 tablespoons fresh mint, chopped
– Juice of 1 lemon
Method
1. Start by preheating a large tagine or heavy-bottomed casserole dish over medium-high heat. Add the olive oil, and once it’s hot, brown the lamb chunks in batches. This should take about 3-4 minutes per batch. Remove the lamb and set aside.
2. In the same tagine, reduce the heat to medium and add the chopped onion. Cook until soft, around 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the ground cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper, and cook for 2 minutes until the spices become aromatic.
4. Return the browned lamb to the tagine, along with any accumulated juices. Add the chopped tomatoes and lamb or beef stock, ensuring the meat is well-covered. Stir in the honey and orange zest.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the tagine and let it simmer gently for 1 hour 30 minutes, checking occasionally to ensure it doesn’t dry out. If the tagine becomes too dry, add a splash more stock or water.
6. After 1 hour 30 minutes, add the chopped dried apricots and chickpeas to the tagine. Stir to combine and continue to cook, covered, for an additional 30 minutes, or until the lamb is tender and the apricots are plump.
7. While the tagine is in its final 30 minutes of cooking, prepare the jewelled apricot couscous. Place the couscous in a heatproof bowl, and pour over the boiling water. Add olive oil and salt, then cover with a lid or a clean tea towel. Let it sit for about 5 minutes until all the water is absorbed.
8. Fluff the couscous with a fork to separate the grains. Stir in the diced dried apricots, sultanas, toasted flaked almonds, and pomegranate seeds. Add the freshly chopped mint and pour over the lemon juice. Mix everything together until well combined.
9. Once the tagine is cooked, adjust the seasoning with salt and pepper, and sprinkle with the chopped fresh coriander and parsley.
10. Serve the spiced lamb tagine hot alongside the jewelled apricot couscous, garnished with additional fresh herbs if desired.
