This tajine plays on the sweet and savory combination that makes Moroccan food so irresistible. while this recipe uses lamb you can also substitute beef (or even pork) for the main meat. While originally this would have been made in a tajine vessel, and it still can be today, most Moroccan women would cook the meat portion in a pres- sure cooker to save time and achieve the fall apart texture of the meat. Tajine is best eaten with bread instead of a fork and knife, it just tastes better!
INGREDIENTS
◊ 2 lbs lamb pieces
◊ 3 cloves crushed garlic (as fine as
possible)
◊ 1 1/2 teaspoon grated, fresh ginger
◊ 1/2 teaspoon salt
◊ 1/4 teaspoon white pepper
◊ Pinch of saffron threads, crushed
◊ 1/2 teaspoon cinnamon
◊ 2 teaspoon olive oil
◊ Small handful of cilantro
◊ 10-12 Turkish dried figs
◊ 1 tablespoon honey
◊ 1 teaspoon cinnamon
◊ 1 cup almonds
◊ Vegetable oil for frying
DIRECTIONS
◊ In the bottom of a pressure cooker, add olive oil. Rinse pieces of lamb and remove any excess fat. Add the lamb to the pressure cooker and heat uncovered until it begins to brown.
◊ Add garlic, ginger, salt, pepper, saffron, and cilantro. Mix well.
◊ Cover the meat with enough water so that it’s almost completely submerged.
◊ Close the pressure cooker and heat on low to medium heat for 45 minutes.
◊ While the meat is cooking boil the almonds in water for 5 minutes so that the skins become loose and can be removed.
◊ Drain the almonds and set aside.
◊ In a pot, add the figs and cinnamon and just enough water to cover the figs. Turn the heat to medium and allow to simmer.
◊ While you’re waiting for the figs and meat, prepare the almonds.
Squeeze the almond between your thumb and forefinger to remove the
skins.
◊ Lay the almonds flat on a baking tray, and slide into a low over for
10-15 minutes. You do not want to cook the almonds, just to remove the excess liquid - this will help them fry.
◊ After the meat has cooked for 45 minutes, release the pressure and check it. The lamb should be tender and falling apart. You should also have a thicker liquid remaining in the pot.
◊ If you have a lot of liquid keep the pan on the heat and cook it down.
Scoop 3-4 tablespoon of liquid into the pot with the figs.
◊ The figs are ready when they are soft and can easily be torn apart.
Once they are at this point, stir in 1 tablespoon of honey and adjust the liquid, adding more cinnamon if it’s overly sweet.
◊ In a frying pan add a thin layer of vegetable oil and slowly fry the almonds until they just turn brown.
◊ Remove using a slotted spoon and drain any excess oil. Toss lightly with a little bit of salt.
◊ To arrange the tajine, place the meat in a large serving dish (like a tajine bottom) alongwith the liquid. Place the figs on top and drizzle the liquid from the figs all over the dish. Lastly, sprinkle the almonds on top.
◊ Eat by scooping up with crusty bread.
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