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Holiday Memories

Fit for a Prince of the Desert

Moroccan Lamb Tagine

2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon   
1/4 teaspoon ground cloves  
1/2 teapoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger  
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander  
1 pinch saffron 1 lemon (zest) 
1 tablespoon oil
1 pound lamb (cut into bite sized pieces) 
1 onion (chopped)    
3 cloves garlic (chopped) 
1 tablespoon ginger (grated)
1 tablespoons tomato paste (I used chopped sun dried tomatoes)        * beef stock         
2 carrots (cut into bite sized pieces)
1/2 cup dried apricots (chopped) 
1/2 cup dried dates (chopped)
1/2 cup dried figs (chopped)   
1 tablespoon honey      
2 tablespoons harissa  (chilli paste available in most supermarkets)
1 tablespoon cilantro (chopped)
1 tablespoon parsley (chopped)  
1 tablespoon toasted almond slices 

1. Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander, saffron, lemon zest and oil in a ziplock bag.

2. Add the lamb, mix well and marinate the fridge for a few hours to overnight.

3. Heat the oil in a large pot.

4. Add the lamb, brown well on all sides and set aside.

5. Add the onions and saute until tender, about 5 minutes.

6. Add the garlic and ginger and saute for about a minute.

7. Add the lamb and tomato paste and cover with beef stock.

8. Bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.

9. Add the carrots, apricots, dates, figs and more beef stock to cover.

10. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.

11. Add the honey and harissa.

12. Serve garnished with cilantro, parsley and toasted almonds.

Lemon and Mint Couscous

1 cup water
1 cup couscous
1 lemon (juice)
1 tablespoon olive oil
1 tablespoon mint (chopped)  

1. Bring the water to a boil and mix in the couscous.
2. Turn off the heat, cover and let sit for 5 minutes.
3. Mix the lemon juice and oil in a bowl.
4. Mix the lemon and oil mixture and mint into the couscous.