….. Swedish “Schlagerfestival” (I think you must be Swedish to truly appreciate that “tradition”)….. and “Moroccan lamb tagine”. A “Tagine” is a North African stew cooked in a clay pot (of the same name). Traditional it’s cooking over an open fire, but it works just as well to cook this dish in a sauté pan.
Ingredients (4 serves)
1 pounds lamb shoulder (trimmed so approx. half the fat is left on the meat and cut into 5 cm pieces)
600 ml chicken bouillon
2 tablespoons olive oil
1 large onion diced
4 cloves garlic, cut into small pieces
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon hot paprika
400 g chopped tomatoes (canned)
1 Cinnamon bar (broken into 2 pieces)
175 g dried apricots
½ teaspoon pepper
3 large pieces of orange zest
Side dish couscous (avoid the couscous if you follow Lene Hanssons diet principles)
50 g pine nuts
Orange relish
2 oranges, cut into small pieces
1 red onion, minced
1 red chili, cleaned and chopped into small pieces
Chopped fresh coriander
Finely chopped mint leaves
How:
Heat a little oil in a large sauté pan.
Fry the meat until it is brown on all sides.
Remove meat from pan.
Cook the bouillon on the sauté pan (to get all the flavors from the meat). Pour the liquid in to a bowl and store for later use.
Heat oil. Add the onion and fry to golden. Add the garlic and fry an additional minute.
Add all the spices (except cinnamon) and fry an additional minute.
Add meat, tomatoes, cinnamon, apricot, pepper, orange zest and pour the bouillon over.
Cover with lid. Reduce the heat and simmer for 2 hours (until the meat becomes as tender as butter)
Place all the ingredients for the relish in a bowl, and mix.
Server Tagine sprinkled with pine nuts, coriander and mint leaves together with orange relish (and if you are not following Lene Hanssons diet principles, with couscous).
