mercredi, janvier 31, 2007

Lamb Tagine with Dried Apricots

In Paris, it is difficult not to rub shoulders with the huge Chinese, Indo-chinese, North African, Black African etc communities living in the city (making it one of the most wonderful in the world). We have as such also been exposed to these different cuisines and occasionally would have the craving for...a Moroccan Lamb Tagine with Dried Apricots, for example.

I didn't have a Tagine, but a normal casserole that doesn't lose moisture easily would do just as well and even better would be a porcelain cookware with cover like my Emile Henry cocotte that is meant for cooking in the oven. Just do not use a pressure cooker. I used a casserole the last time.

The dish is really simple to make and is best served with couscous grains/semolina.

1 Kg of Lamb (leg or shoulder cut into big cubes)
1 Tsp ground Paprika
2 Tsp ground Ginger
1 Tsp ground Coriander Seeds
2Tsp ground Cumin
2 Tsp ground Cinnamon
A pinch of ground Cloves
A pinch of ground Nutmeg
1 Tsp Mustard Seeds
A few Saffran strands

2 Onions (chopped)
A few cloves of Garlic (lightly bashed, but to be left in their shirts)
Coriander Leaves (finely chopped)

Fennel Bulb
Red or yellow Bell Peppers
(I used cherry tomatoes sliced into halves)
Sweet Peas

Meat Stock

Brown Sugar
Bay leaf
Salt and Pepper
Ground Almonds

Green Tea with Rose
250g of Dried Apricots

Couscous grains
Salted Butter
Olive Oil
Sliced Almonds

Prepare a green tea (rose petals or essence add a nice touch) and put in the dried apricots to be infused for at least an hour. Marinate the lamb with the spices.

In a large casserole heat up a generous amount of olive oil and brown the marinated lamb cubes. Add in the onions and garlic. Now add in the brown sugar, honey, bay leaf and coriander leaves. Stir for a few minutes and then add in the roughly sliced vegetables. Pour in the meat stock. Arrange the dried apricots on top of the meat and vegetables, drain the tea onto it and cover the casserole. Cook over medium-low heat for at least an hour. Add salt and pepper to taste during the cooking and to thicken the sauce, one can stir in some ground almonds. I always adjust my spices etc during the cooking, so in the end I have no real idea how much of everything I've actually used. The meat should be tender, there should be plenty of sauce (sweet and spicy) and it should be neither watery nor too thick.

Prepare the couscous by pouring hot water onto the grains (just enough to cover them). Fork through with a fork to loosen the grains. Add in some salted butter. Put the bowl into the microwave and microwave for 2 minutes. Add in a generous amount of olive oil, salt and pepper and continue to fork through the grains. If you wish, add in some raisins and mix well. Serve with some sliced almonds (roasted or otherwise).

It wasn't too good for our diet as we were supposed to avoid eating carbo in the evening, but nobody complained about it when it was known that we would be having it for dinner...In fact, I left the lamb cooking on the stove and left for my Pilates class and almost had no dinner to eat upon my return!

Incidentally, I actually took out the fennel bulbs halfway through the cooking, drained them and then grilled them separately. To be served with a pinch of salt and lemon with the couscous and the lamb (but I forgot to put them on the plate when I had the picture taken).

1 commentaire:

The Galoisian Radical a dit…

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