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Curries and rice dishes
continued
Moroccan lamb tagine
2 tablespoons (30ml) peanut oil
2 brown onions, diced
1 lb (450g) small diced (
1
⁄2 in; 1.5cm) lamb
1
1
⁄2 teaspoons cumin
1
1
⁄2 teaspoons ground black pepper
1
1
⁄2 teaspoons ground coriander
1
1
⁄2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon (15ml) peanut oil
16 oz (450g) chickpeas
2 x 16 oz (450g) diced tomatoes
2 stalks celery, diced
1
⁄2 cup (125g) red lentils
5 oz (150g) tomato paste
1 teaspoon minced garlic
5 cups (1
1
⁄4 liter) water
1. Heat the wok on high sear; add 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 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
heat to a simmer setting 2-4, place the lid on and
cook for 1 hour.
Serve with steamed couscous.
6-8
42