January 3, 2016

Lamb and pumpkin tajine

This is a recipe I found on cooking column of "metro" on one of the last days of December. Since it can be considered a "slow food" I decided to try it during holidays. A decision that came into action only on the very last day of the two weeks of holidays. While making it I thought: I'm going to try cooking Ghormeh Sabzi in exactly the same way and write about it here. The tajine itself is an absolute definition of joy and delicate deliciousness and I highly recommend it to you!

1. First you have to marinate the meat and leave it in the fridge for at least 6 hours. I left it in my balcony overnight.
For 6-8 persons you need to have:

  • 700 g lean lamb, cubed
  • 20 g coriander leaves 
  • 3tbsp olive oil
  • 1/2 tsp ground cumin
  • 5*5 cm ginger
  • 6 garlic cloves
  • 1 red onion (Sanli believes we could have used 2)
  • Salt and freshly ground pepper 

Blend everything in a mixer. This is the marinate sauce that you'll mix with the meat, put it in a pan, cover it with  cellophane an leave over night in a cold place.

2. Now it's time to cook the tagine. This will take you ~2 hours and the below ingredients:

  • Saffron
  • 500 ml bouillon 
  • 400 g chickpeas
  • 700 g pumpkin: flesh only, cubed
  • 1 preserved lemon: chopped in small pieces
  • 2 tbsp chopped coriander leaves 

pre-heat the oven to 165. Meanwhile, put a big pan on the fire. Fry on a medium heat the meat and all of its sauce in the pan for about 15 minutes until it turns to brown. sprinkle the saffron on top, stir and add the bouillon. Let it boil then turn off the heat.
If you have a tajine, this is the time to use it, if like me you don't have any, use a heavy and big pan.

cut a piece of baking paper bigger than the pan's lid, tuck it into a ball and moist it. Then unfold it, put it on the pan and put the lid on top. This way, the moist will stay in the pan while it's in the oven.

Then leave the pan in 165 C heated oven for 1.5 hours.

Add the chickpeas and pumpkins to the pan, stir and put the pan back to the oven and wait for 30 minutes.

Once ready, add the chopped coriander and pieces of preserved lemon and serve with couscous.

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