My first proper Moroccan tagine.
Hi, I cooked mutton shoulder, with apricots, sultanas, onions, saffron, lemon rind, lemon thyme, garlic, tomatoes, coriander, mint, and ras el hanout, and honey, salt and pepper.
It was so delicious!
The lamb got cut from the bone, and diced, then marinated in the ras el hanout, for about 20 hours.
I fried the lamb quickly, then fried the onions and garlic with some more spices.
Then I mixed everything together and slow cooked it for two and a half hours on a low heat.
(Gas mark 3, 160c) (degrees Celsius).
We made mashed potato, with milk, margarine, salt and pepper, and chopped coriander.
It was delicious! The only things I could not get, were preserved lemons.
Ohhh truly lovely!
It was so delicious!
The lamb got cut from the bone, and diced, then marinated in the ras el hanout, for about 20 hours.
I fried the lamb quickly, then fried the onions and garlic with some more spices.
Then I mixed everything together and slow cooked it for two and a half hours on a low heat.
(Gas mark 3, 160c) (degrees Celsius).
We made mashed potato, with milk, margarine, salt and pepper, and chopped coriander.
It was delicious! The only things I could not get, were preserved lemons.
Ohhh truly lovely!
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