This recipe is complete, but something seems to be missing. More investigation needed
before I do it again.
This is my adaptation of my recipe for tagine
with prunes and almonds, itself an adaptation of a recipe suggested to me by Mohammed
Ifadir. The main difference is the substitution of apricots for prunes, but I have also
added some chick peas. See the previous
recipe for more details.
Ingredients
Serves 2
quantity
ingredient
step
3 g
cumminseed
1
2.5 g
black pepper
1
2 g
cinnamon
1
2 g
ras-el-hanout
1
16 g
ginger
2
20 g
garlic
2
0.5 g
saffron
2
1.2 kg
boned leg of lamb (900 g after removing fat)
3
water to make a paste
4
350 g
onion
5
13 g
parsley
5
60 g
oil
5
300 g
aubergine
6
300 g
courgettes
6
380 g
potatoes
6
225 g
chick peas (dried) OR
7
550 g
chick peas (cooked)
7
20 g
salt
7
250 g
dried apricots
8
250 g
almonds, peeled
9
Preparation
Finely grind cumminseed, pepper and cinnamon.
Chop ginger and garlic, add spices, saffron and water.
Cut onions into slces, coarsely chop parsley. Add oil to tagine, cover with onions and
oil, and bring to the boil. Close lid and simmer very gently for 15 minutes. There's
no added liquid, so be careful not to burn.
Cut aubergine, courgettes and potatoes into large pieces and arrange on top of the
tagine. Bring back to the boil, cover and simmer for 2 to 3 hours until tender.
I still have issues with this recipe. When do I put in the chick peas? They seem to cook
very quickly. And it's not clear whether the salt will mingle correctly when added as
stated: last time I forgot and added it later. And somehow the flavour isn't strong enough.
