Lamb Tagine

Dish: Lamb Tagine
Event: Moroco (21 July 2018)
Made By: Group Effort


Ingredients (6 people):

• 1kg chicken or lamb
• 1 teaspoon cayenne pepper
• 2 teaspoon ground black pepper
• 2 teaspoon paprika
• 2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon 
• 1 1/2 tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 large onions, diced
• 5 garlic cloves, chopped
• 200ml tomato passata
• 400g chopped tinned tomatoes
• 100g dried apricots, halved
• 75g sultanas or raisins
• 100g flaked almonds
• 450ml chicken stock
• 2 tablespoons honey
• salt to taste

Method:

• Mix half the spices & toss the meat in them & refrigerate overnight if time allows
• Perheat oven to 150°C
• Fry the meat to seal it
• Add onions and rest of spices to heat in tagine until onions are soft
• Add garlic & fry for 1/2 mins more
• Add:
•  sealed meat
• passata
• chopped tomatoes
• apricots
• sultanas
• almonds
• stock
• honey
• Stir well and bring to boil
• Cover with tagine lid and put in oven
• Heat for min. 1hour (up to 2hours if desired)
• Serve with 
• couscous
• Breads

Veg Stock

Dish: Vegetable Stock (for Vegetarian Tagine)
Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (12 people):

• 1 tablespoon olive oil
• 1 large onion
• 2 sticks celery, including some leaves
• 2 large carrots
• 1 bunch spring onions, chopped
• 8 cloves garlic, finely chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 litres water

Method:

• Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
• Heat oil in a stock pot. 
• Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. 
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to the boil. 
• Lower heat and simmer, uncovered, for 30 minutes. 
• Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?