Harry Cobean
Executive Chef
i posted this a while ago in a today's menu thread & also food photo's.it was first cooked for me by laila who i met whilst on holiday in morocco a few years ago.she told me it is very common in north african & many other cuisines worldwide NOT to seal meat before cooking.the idea is that the long slow cooking allows the juices/flavour of the meat to mingle with the other ingredients & vice versa, whilst the tagine prevents drying out.she is moroccan & a superb cook so i didn't argue!!healthy too...no oil or fats used.
THE INGREDIENTS FOR TWO
a)1lb(400-450grms)lean leg/shoulder of lamb
b)1 large onion
c)garlic to taste...i used half a head as per photo...looks pretty too!
d)large mild/medium chilli left whole...not a hot dish & the whole chilli adds flavour,but it's up to you...you know how hot you like it
e)1 large red bell pepper
f)aubergine...i used whole baby obbo's....large/cubed will do...you choose
g)2 cinnamon sticks
h)2tsps paprika
i)1tbls clear honey
j)juice of a lemon
k)3ozs(75grms)whole blanched almonds
l)16oz(400grms)can of cooked chickpeas
m)2inch(5cm)piece of fresh ginger root
n)1pint(0.5ltr)stock...i like chicken...your choice
o)salt & ground black pepper...i use sea salt & costco coarse ground malabar...the malabar has a kick which compliments the mild chilli heat
THE METHOD
1)cube the meat,chop the onion,crush the garlic(if not using half head).core & slice bell pepper,cube the aubergine(if not using baby)& rub with a little lemon juice to stop discolouring(or leave cubing til ready to add to dish),peel/grate ginger,drain chickpeas.
2)put all of the ingredients,apart from the chick peas,aubergines,almonds,salt & pepper,in the tagine base(or casserole/pan with a tight fitting lid),pour in stock,put on lid,bring to the boil then turn down heat to VERY GENTLE simmer.
3)simmer gently for 1.5/2.0 hrs.only take lid off to stir occasionally...the flavours in the steam!!
4)15-20mins before end of cooking time add aubergines,chick peas & almonds...put lid back on or leave lid off if too much liquid left..you decide
5)taste & season with salt & pepper
6)ENJOY!
THE INGREDIENTS FOR TWO
a)1lb(400-450grms)lean leg/shoulder of lamb
b)1 large onion
c)garlic to taste...i used half a head as per photo...looks pretty too!
d)large mild/medium chilli left whole...not a hot dish & the whole chilli adds flavour,but it's up to you...you know how hot you like it
e)1 large red bell pepper
f)aubergine...i used whole baby obbo's....large/cubed will do...you choose
g)2 cinnamon sticks
h)2tsps paprika
i)1tbls clear honey
j)juice of a lemon
k)3ozs(75grms)whole blanched almonds
l)16oz(400grms)can of cooked chickpeas
m)2inch(5cm)piece of fresh ginger root
n)1pint(0.5ltr)stock...i like chicken...your choice
o)salt & ground black pepper...i use sea salt & costco coarse ground malabar...the malabar has a kick which compliments the mild chilli heat
THE METHOD
1)cube the meat,chop the onion,crush the garlic(if not using half head).core & slice bell pepper,cube the aubergine(if not using baby)& rub with a little lemon juice to stop discolouring(or leave cubing til ready to add to dish),peel/grate ginger,drain chickpeas.
2)put all of the ingredients,apart from the chick peas,aubergines,almonds,salt & pepper,in the tagine base(or casserole/pan with a tight fitting lid),pour in stock,put on lid,bring to the boil then turn down heat to VERY GENTLE simmer.
3)simmer gently for 1.5/2.0 hrs.only take lid off to stir occasionally...the flavours in the steam!!
4)15-20mins before end of cooking time add aubergines,chick peas & almonds...put lid back on or leave lid off if too much liquid left..you decide
5)taste & season with salt & pepper
6)ENJOY!
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