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 .
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
- Preheat the oven to 180degC
- Heat the oil in a large cast-iron casserole and cook the meat until browned all over.
- Add the onion , garlic, ginger, spice blend fry for a few minutes until fragrant and the mutton is coated in the mixture.
- Pour in enough stock to cover add the apricots and honey , bring to the boil, then reduce to a simmer.
- Place in the oven for 1.5 hours
- 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
- Pour the boiling water over the saffron in a saucepan and bring to a gentle boil
- Add the cauliflower and simmer for a few minutes
- Turn of the heat pour in the cous cous
- Cover and leave for 5 minutes
- Stir in the coriander and lemon juice