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RECIPES
MOROCCAN LAMB TAGINE
Makes 6-8 servings
INGREDIENTS
3 tablespoons peanut oil
2 brown onions, diced
1 lb small diced lamb (½ in)
2 teaspoons cumin
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
16 oz chickpeas
2 x 16 oz diced tomatoes
2 stalks celery, diced
½ cup red lentils
5 oz tomato paste
1 clove garlic, minced
5 cups water
METHOD
1. Set the wok temperature to HIGH SEAR.
Add half the 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
remaining 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.
4. Place the lid on and cook for 1 hour.
Serve with steamed couscous.
BEW800XL_IB_B12.indd 35 13/09/12 1:24 PM