Moroccan Dish
Ingredients
- 900g diced lamb
- 4 tbsp olive oil
- 1 red onion, chopped
- 2 cloves of garlic
- 1 aubergine, cubed
- 1 tbsp tomato pureé
- freshly ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 cinnamon stick
- 1 tsp grated ginger
- pinch saffron threads (soaked in 1 tbsp warm water )
- 12 prunes (soaked in warm water )
- 1 orange, juice and zest
Preparation
Heat two tablespoons of olive oil in a tagine or large lidded pan
Add the chopped onion, garlic and diced lamb and cook until the meat is seared on all sides, being careful not to burn the garlic
Add the remaining olive oil and stir in the aubergine and tomato pureé
Then add the freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, grated ginger, saffron and saffron water to the meat in the pan and stir it all together
Pour enough water over the meat to cover and bring to the boil
Turn the heat down low, put the lid on, and allow the meat to simmer for about 1-2 hours - the longer you can leave it the better it becomes
Add the soaked prunes, orange juice and zest then leave to simmer for a further 20 minutes without the lid on
Remove the cinnamon sticks and serve hot with couscous
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