Trebs Comfortcook Mode D'emploi page 73

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