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RECIPES
MOROCCAN LAMB TAGINE
Makes 6-8 servings
INGREDIENTS
3 tablespoons (45ml) peanut oil
2 brown onions, diced
1 lb (450g) small diced lamb (½ in; 1.5cm)
1½ teaspoons cumin
1½ teaspoons ground black pepper
1½ teaspoons ground coriander
1½ teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
16 oz (450g) chickpeas
2 x 16 oz (450g) diced tomatoes
2 stalks celery, diced
½ cup (125g) red lentils
5 oz (150g) tomato paste
1 teaspoon minced garlic
5 cups (1¼ liter) water
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add 2tsp oil and stir-fry the onion until
soft. Add the meat and sear to seal in the
juices. Remove from Wok and reserve.
2. Place all the ground spices and extra oil
into the Wok and cook for 2 minutes to
release the flavors of the spices.
3. Add the remaining ingredients and the
reserved lamb and return the mixture to
a boil. Reduce the Wok temperature to
Heat Setting 4. Place the lid on and cook
for 1 hour.
Serve with steamed couscous.
BEW600XL_IB_A10.indd 43 24/06/10 1:28 PM