Tajines (Moroccan)

[LiveToCook]

The first recipe is on NWo's request, Lamb Tajine.
This recipe (in my book) is a middle of the road, not too basic and certainly not too extreme.
This recipe is for 4-6 people.
Ingredients:
- 1 kg (2.2lbs) Lamb Shoulder, debonned and cleaned off from fat and sinews, cut into 2 - 3 cm (3/4" to 1") cubes or Cubes.
- 1 or 2 small to medium Oignons.
- 2 cloves Garlic.
- 50 grams (1/2 cup) of Dried Raisins or Cranberries or Dates or Prunes.
- 50 grams (1/2 cup) of Almonds Skin Off and Sliced.
- 1/2 liter (2 cups) of Beef Base (bouillon).
- 125 ml (1/2 cup) Red or White Wine (Optional), I use Red with Lamb
- 20 ml (1 Over Flowing Tablespoon) Liquid Honey
- 15 ml (1 Tablespoon) Tajine Spice mix or Ras El-Hanout (if you like spicy add some more to taste - if you are not familiar with the mix - BE CAREFUL some mixtures are POWERFUL).
- Salt and Pepper to taste (I use White pepper).
- 50 to 60 ml (3-4 Tablespoons) Olive Oil.
- Fresh Coriander (Cilantro) to Finish.
Procedure:
In the Tajine Pot, heat half the Olive Oil, add the meat, salt and brown on all sides for 3-4 minutes. Pull from pot and reserve.
Add rest of Oil then Onions, cook until transparent, then add Garlic, heat for 1 minute, Deglaze with Red or White Wine or with some of the Bouillon. Put the Lamb (with it's juice) back in, add Spices, Honey, Raisins (or Fruit of your choice) and Sliced Almonds. Mix well and add the Bouillon.
Bring to a Boil and TASTE, adjust the spices or salt if needed.
Reduce heat and cover the Tajine, simmer for 50 - 60 minutes.
Once cooked, Pull from heat and let rest covered for 5-10 minutes before serving. You can serve with potatoes or rice and vegetables and fresh pita or favorite fresh bread. Top with the Fresh Coriander (Cilantro) and Enjoy...

[knitterbookbinder]

My fave local Moroccan resto makes their lamb tajine (my personal favourite) with preserved lemons: they're easy enough to make (ask Google!) and really add a nice touch.

[LiveToCook]

Here goes for my Chicken Tajine with Lemon Confit (Preserved) and Olives.
This is a fairly easy recipe, Serves 4.
Ingredients:
- 1 Whole Chicken cut into 8 pieces or 8 pcs of legs, breast or mix.
- 40 g. (3 tablespoons) Butter.
- 45 ml. (3 tablespoons) Olive Oil.
- 2 Cloves of Garlic Minced.
- 2 medium Onions Minced.
- 2 Pinches of Saffron.
- 250 ml (1 cup) of White Wine.
- 250 ml (1cup) of Chicken Stock (Bouillon).
- 200 g. (1 cup) Green Olives (No Pits).
- 1 Lemon Confit (Preserved) Minced and seeds removed.
You can buy these in a jar anywhere they sell Maroccan or North African foods.
- Fresh Coriander (Cilantro).
- 15 ml. Ras El-Hanout Spice mix. or Tajine mix.
- Salt and White Pepper.
Procedure:
First take the Saffron and put into a mortar and reduce it to powder, then add this Saffron powder into the White Wine for 10-15 minutes before incorporating into the recipe; see below (This is an infusion - Saffron should be infused for the best results but, Do NOT pass 30 minutes with Saffron, it will become too strong).
Put the Oil and Butter into the Tajine and once oil is hot, brown the chicken pieces, remove and reserve in a bowl to the side. In the hot Tajine add the Onions, slightly cook then add the Garlic and put the chicken back in and the Saffron / Wine Infusion. Add Salt and Pepper to taste, Add half the Chicken Stock and mix well. Cover the Tajine and simmer for about 1 hour or when chicken is cooked.
The other half of the chicken stock you only use if you need more liquid. You can add potatoes cut up into cubes and some vegetables such as carrots that you will add progressively depending on the size so as not to overcook them.
The Olives you will put into boiling water for 1 minute to de-salt, you can slice the olives if they are bigger before dipping into the boiling water.
About 15 minutes before the chicken is cooked you will add the Minced Lemon Confit and the Olives - Mix Well.
Garnish with the fresh Coriander (Cilantro) and serve...Enjoy.

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(07-21-2012 09:33 PM)knitterbookbinder Wrote:  My fave local Moroccan resto makes their lamb tajine (my personal favourite) with preserved lemons: they're easy enough to make (ask Google!) and really add a nice touch.

I have never tried the lamb with the lemon confit, I will need to try and I have also posted my Chicken Tajine with Lemon Confit and Olives recipe.

[knitterbookbinder]

Sounds yummy, John -- and easy enough to switch the chicken to lamb. I love Moroccan food....

[NWoBHM]

Wow -LTC thanks so much for this - I actually like the look of the Chicken one as well (Belle pretty much will only eat chicken) so that will be good.

Mate I would give you some rep points for this (but as I have already repped you I dont think I can give you any more).

Best wishes and thanks again.

[LiveToCook]

(07-22-2012 03:14 AM)NWoBHM Wrote:  Wow -LTC thanks so much for this - I actually like the look of the Chicken one as well (Belle pretty much will only eat chicken) so that will be good.

Mate I would give you some rep points for this (but as I have already repped you I dont think I can give you any more).

Best wishes and thanks again.

NWo, you are very welcome and believe me, when it comes to the good pleasures of the table, it is my pleasure to pass it on... You should know having some French Canadians within the Family. But, please, do let me know what you get for a cooking tool and please, comments on my recipes, that I think are top notch. If you have any questions do not hesitate. Cheers and Bon Appétit.

[NWoBHM]

LTC- Merci mon ami........

A strange piece of synchronicity - but Jamie Oliver was on TV today doing a show from Marocco.....and he had an earthenware pot which I think he refered to as a Tajier. Anyway in the morning he hit the markets and got fresh veg and fruit and put it in his pot, later visited the butchers and got some meat, and then some herbs and then added water. He then went to the local Sauna where you can leave your tajier to cook alongside the sauna wood fire and go back to collect it later. Apparently, workers do this every day on the way to work and pick up their meal on the way home.

It looked fantastic - got me thinking of a simple Bohemian life maybe in Mid France or Italy, get myself one of those Vespa scooters, a small studio, play in a jazz band, and stop and have some wine at a Bistro on the way back........very cool.

Mrs NWo, and the kids said "I was way too regimented to be a laid back musso living in France or Italy living the Bohemian life".........but I wouldn`t mind seeing if I could hack it.

[LiveToCook]

(07-22-2012 10:36 AM)NWoBHM Wrote:  LTC- Merci mon ami........

...but I wouldn`t mind seeing if I could hack it.

Makes 2 of us, but I think that I would do this within 3-4 countries... France, Italy, Spain and Portugal. I think that I could hack that , find the proper village in each country, then move with the seasons...

[NWoBHM]

I think you have described the hub of fine wine and food - I would prefer to visit if they had their own currencies again - for me that was the beauty of these different, but related countries, their own money their own style.........Maybe after the EU and Euro has collapsed?

[LiveToCook]

(07-22-2012 02:05 PM)NWoBHM Wrote:  I think you have described the hub of fine wine and food - I would prefer to visit if they had their own currencies again - for me that was the beauty of these different, but related countries, their own money their own style.........Maybe after the EU and Euro has collapsed?

NWo, what would be the reason for wanting the old currencies back for travelling there? I have not seen anything different other than the fact when they had their different currencies. I had a wallet so full when travelling around. That I almost needed a suitcase to carry it around and the funny thing is I had so many small cuts from all these countries that a pocket full of coins in euros today is the equivalent to all. Your last statement remains an interesting one, does it!!!