Spicy Mutton Tagine

tagine

This was a fantastic recipe for mutton , but you could use lamb shoulder . It had real depths of flavour the mutton can definitely hold its own against the strong flavours

The key flavour here is an arabic spice blend , Ras el-hanout , thought a bought this pre-mixed blend I was tempted to make my own a ground mix of roasted spices, cardamom clove, cinnamon,parpika coriander, cumin, tumeric and rose petal .

Preserved Lemon

The other key ingredient is  preserved lemon thse I did preserve myself , one of the last few from a jar made more than year ago .

The lemons and dried apricots for a fruity spiced sauce


Spicy Mutton Tagine

250g mutton, cut into small chunks
4 tbsp olive oil
1 large onion, finely sliced
2 crushed garlic cloves
2 tbsp Ras el-hanout
500-600ml vegetable stock
75g dried apricots, chopped
1/2 preserved lemon, chopped
1 tsp clear honey

Serves 2

Method

  1. Preheat the oven to 180degC
  2. Heat the oil in a large  cast-iron casserole and cook the meat until browned all over.
  3. Add the onion , garlic, ginger, spice blend  fry for a few minutes until fragrant and the mutton is coated in the mixture.
  4. Pour in enough stock to cover add the apricots and honey , bring to the boil, then reduce to a simmer.
  5. Place in the oven for 1.5 hours
  6. Serve with cous cous


Saffrom scented Cauliflower and Cous cous

Few strands of saffrom
200g of cauliflower
100g of dried cous cous
500ml of boiling water
2 tbsps of fresh coriander
Juice of half a lemon

  1. Pour the boiling water over the saffron in a saucepan and bring to a gentle boil
  2. Add the cauliflower and simmer for a few minutes
  3. Turn of the heat pour in the cous cous
  4. Cover and leave for 5 minutes
  5. Stir in the coriander and lemon juice
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3 Responses to Spicy Mutton Tagine

  1. Sophie says:

    Becky, this dish is calling me,….!!! ooh yes!! Looks great!! MMMMM…
    I adore preserved lemons & i love ras el hanout!!

  2. them apples says:

    Mutton is vastly under-rated, and it’s absolutely superb in a tagine (i’ve done a couple over the last few months).

    My regular Asian supermarket does mutton shoulder on the bone the addition of bone to a tagine makes the sauce absolutely sensational. it’s a bit fiddly to eat, but the meat tastes delicious.

    Good recipe for cous cous too. I’m always looking for new things to do with a cauliflower…

  3. Pingback: Jerk Mutton Stew « Girl Interrupted Eating

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