MOROCCAN TAGINE RECIPE
1 tablespoon olive oil
2 large onions, peeled and sliced into rings
1kg lamb meat, cut into 4cm cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 apples (or pears) - peeled, cored and cut into 4cm chunks
80g sultanas (optional)
70g flaked almonds (optional)
In a separate large frypan, heat the oil over medium heat. Fry the onion in the
oil until soft. Add the lamb to the pan, and fry until just browned on the
outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper.
Remove from fry pan and add to the Tagine container pot.
Pour just enough water into the pot to cover the lamb. Cover, and simmer
over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-
like. Uncover after an hour if there appears to be too much liquid.
Add the apples/pears, sultanas and almonds to the stew, and cook for another
5 minutes or so, until they are soft. Serve with rice.
