Moroccon Lamb Tagine With Cous Cous
Lamb / mutton with bones – 600 gms; Apricots – 100 gms; Overnight Soaked Chickpeas – 200 gms; Bay Leaf – 2 to 3; Cloves – 3 to 4; Cumin Seeds – 1 tsp; Cinnamon powder – pinch; Cumin Powder – 1 tbsp; Turmeric – half tsp; Smoked Paprika – 1 tbsp; Tomato puree – 300 gms; Reduced Orange Juice – 100 ml; Preserved Lemon – 1 to 2 (optional); White onion sliced – 3; Garlic cloves crushed– 5 to 6; Red Chilli – 2 to 3 (optional); Salt; Pepper.
Cous Cous – 150 gms; Butter – 20 gms; Parsley – 10 gms; Salt; Raisins – (optional)
- In a pan add half a litre of orange juice and boil it until it reduces by half and is thick in consistency. Once done, leave aside.
- In a heavy bottomed dish with a lid, add oil and let it heat.
- Add bay leaves, cloves and cumin seeds let it heat up. Add sliced white onions and sauté on a medium flame. Add crushed garlic cloves and sauté further more until the onions are translucent but not coloured.
- Increase the temperature of the pan and add the lamb pieces and sauté well until there is a nice brownish colour on the meat. Add the spices cumin powder, cinnamon powder, turmeric and smoked paprika powder. Add salt to taste, mix well and reduce the temperature.
- Add tomato puree and a cup of hot water if needed.
- Throw in the soaked chick peas, apricots and stir well.
- Cover with lid and let it cook on a low flame for about an hour or until the lamb is cooked through.
- Once done, add the reduced orange juice and stir it well. Taste for seasoning and garnish with chopped coriander.
For cous cous:
- empty the cous cous in a bowl and add boiling water just enough to cover the cous cous. Cover it and leave it for 10 minutes. Once done, fluff the cous cous with a fork.
- In a pan, add butter, the cous cous, salt to taste. Toss well. Add raisins and chopped parsley. Enjoy with the Tagine.
Cheers With Tropical Passion
This is a sophisticated mocktail that combines tropical flavours with homemade maple spice syrup and zingy Ginger Ale.
Ginger ale – 50 ml; Cinnamon powder- half tsp; Cloves – 2; Vanilla Extract – 2 drops; Fresh Pineapple – 2 Rings; Passion fruit syrup – 15 ml; Maple syrup – 10ml; Lime juice – 15 ml; Pineapple juice – 40 ml; Cherry or kiwi for garnish.
Add cinnamon, cloves, and vanilla extract to maple syrup and leave to infuse. With a muddler, press down on two pineapple rings in a shaker to extract the juice and the flavour.
Add passion fruit syrup, maple spiced syrup, pineapple juice, lime juice and ice to shaker.
Shake until chilled
Strain over ice into a glass.
Top up with ginger ale
Garnish with pineapple rings or a cherry.
Tip: Ginger ale is optional, you can substitute that with a flavoured soda or just plain soda.