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Moroccan Lamb Tagine

Taken from Change of Heart – The Ecology of Nourishing Food by Kay Baxter and Bob Corker

Moroccan Lamb Tagine

Tagines are the Moroccan way of slow cooking seasonal mixes of meat (often the cheaper fatty cuts which are the ones we enjoy the best!), vegetables, fruit and spices in their traditional earthenware baking dishes that keep moisture in.  If you have an earth pizza oven, you can make these wonderful, rich, full of flavour dishes in the authentic way.  In Winter and Spring you might have to add dried fruit instead of fresh fruit, however in Summer and Autumn there will be loads of fresh fruit.  Some of those commonly use are apricots, apples, quinces, pears and even peaches.  The dried fruit could be prunes, raisins, sultanas, apricots and dates.  They always include lemons and olives.  These dishes are great the next day as well, so make more than you need and cook two meals in one!  You can use pork or chicken as well (p.185)

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9 Tbsp Moroccan spice mix (p. 263)

piece of organic lamb for 6 people

2 large heritage Pukekohe Long Keeper onions, chopped fine

4 Tbsp olive oil

3 cloves garlic

2 cups tomato puree or juice (p. 236)

1 litre bottled roasted tomato puree (p. 237)

1 cup dried apricots, cut in half (or other dried or fresh fruit like apples, quinces, pears)

1 litre lamb, beef or chicken stock

1 Tbsp honey

2 Tbsp cilantro

2 Tbsp Dalmatian Parsley, roughly chopped

  • Place lamb in a bowl with half the spice mix, cover and leave overnight in cool place or fridge.
  • Preheat oven to 150 degrees Celcius.  Heat 1 Tbsp olive oil in a large casserole dish, add the onion and remaining spice mix, and cook over gentle heat for 10 minutes, so onions are soft but not brown.  Add crushed garlic for final 3 minutes.
  • In separate frying pan, heat remaining oil and brown sides of lamb, then add browned meat to casserole dish.  Pour 1/2 cup tomato juice to the frying pan and warm whilst mixing the juice with their juices and flavours in the pan.  Add to the casserole dish.
  • Add remaining ingredients to casserole dish and bring to the boil.  Cover with a fitted lid and place in the oven to cook for 2-2 1/2 hours or until very tender  Sprinkle with chopped herbs when serving.
  • If you have room in your dish, you can cook potatoes with the meat, or kumara or pumpkin (just add for the final hour)
  • Separately baked Maori potatoes are great with this dish, as are mashed potatoes (p.115), mashed kumara (p.115), quinoa, rice etc.

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