Manual Trebs 99205 (page 73 of 80) (English, German, Dutch, French)

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MORROCAN LAMB TAJINE

Preparation time : between 15 minutes 3 hours

Cooking time : 2 hours

SERVES 4

INGREDIENTS

2 tsp sweet paprika Spices

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground ginger

1 tsp chilli powder

1 tsp cinnamon

½ tsp white pepper

½ tsp ground cardamon

½ tsp allspice

2 tsp salt

2 tbsp olive oil

grated rind and juice of 2 lemons

1.2 kg diced lamb

1 cup chicken stock

¾ cup dried apricots

½ cup raisins

1 cup thick greek style yoghurt

cup pistachio kernals, roughly chopped

METHOD

Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste.

Add lamb and stir until well coated in paste. Cover and refrigerate for 3 hours if time permits.

Add the lamb mixture to the tajine with stock and remaining lemon juice. Stir until

well-combined. Cover and cook for 1 hour using the simmer function. Stir in dried apricot and

raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a

dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

MOROCAN LAMB SHANKS

Preparation time : 15 minutes

Cooking time : 3hours

SERVES 2 OR MORE

INGREDIENTS

4 lamb shanks (small)

Splash of extra virgin olive oil

10 peeled and chopped very ripe tomatoes (or 1 tin chopped tomatoes)

500 ml chicken stock

1 large brown onion diced

1 lemon zested

4 fresh bay leaves

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Trebs 99205 Manual

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