Lamb Tajine with Caramelized Apples

Yesterday, I hardly had any vegetables except for fruits. So I had to work with what I've got- Apples- and try making a caramelized apples lamb tajine. I was thoroughly satisfied with the results. This tajine is a perfect blend of salty lamb and sweet fruits. I served it with crusty bread to mop up the thick syrupy sauce, but it can be served on a bed of fluffly couscous or rice.


What You Need:

1 pound lamb (cut into bite sized pieces)
3 Tbsp olive oil
2 onions finely chopped
3 garlic cloves, chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp pepper
1 large pinch of saffron
1-2 cups beef stock or warm water

Ingredients for the Apples:

3 medium apples (any kind), peeled and quartered. DO NOT throw away the skin, we will use it for garnishing.
1/4 cup sugar
1 Tbsp cinnamon
2 Tbsp butter

What To Do:

1. In a large pan, heat olive oil over medium heat. Add the onions, garlic, meat, and all the spices. Mix well. Cover the pan and let the meat cook for 8-10 min or until thoroughly brown.
2. Pour enough warm water or beef stock (about (2 cups) to cover the meat. Cover the pan and simmer gently for 1 hour or until meat is tender. Check on the level of sauce from time to time. Add some more water if necessary.

Preparing the Apples:

1. In another pan, add the butter, apples, cinnamon, sugar, and cover with some of the meat sauce. Cook on medium heat for 20 min or until apples are tender.
2. In a pan, drizzle oil and fry the apples skins until golden. Drain excess oil.
   

After the meat is cooked and apples are caramelized, serve the meat and apples garnished with the apple skins.

Enjoy!

Lamb Tajine with Caramelized Apples

Harira- Ramadan Special

With Ramadan around the corner, I'd like to share my Harira recipe with you all. This traditional soup is a must in every Moroccan house to break the fast during Ramadan. It is usually served with dates, figs, and Chabakkiya (Moroccan sweets).

Ramadan Mubarak!

What You'll Need:
1 lb lamb cut into cubes or beef stew
3 Tbsp Olive Oil
1 large onion, diced
1/2 cup celery, diced
2 16 oz cans diced tomatoes
2 Tbsp tomato paste
4 1/2 cups water
1/2 cup finely chopped parsley and cilantro
1/3 cup lentils
16 oz can garbanzo beans (chickpeas)
1/2 cup vermicelli or angel hair noodles broken into 3 inches pieces
1/3 cup of flour
1 egg beaten with juice of 1/2 lemon

Spices-
1 tsp turmeric poweder
1 tsp black pepper
1 tsp ginger powder
1 tsp paprika
1 tsp cinnamon
1 tsp cumin
Large pinch of safron
salt to taste
1 cube chicken or beef bouillon

What To Do:

1. In large soup pot, heat oil over medium heat, add meat, onions, celery, parsley/cilantro, lentils, all spices and stir for 5 min.
2. Add water, cover and let cook for 45 min. If using a pressure cooker, cook for 15 min.
3. Meanwhile, in a blender, mix the tomatoes, tomato paste, and 1/2 cup of water. Set a side. Dilute the flour in some water- you should get a "liquidy" mixture not a flour paste.
4. After the 45 min, add the tomatoes mixture to the soup, stir and let simmer for 5-7 min.
5. Add the chickpeas and the vermicelli.
6. Slowly stir in the flour mixture. The flour will make the soup a bit thick. If you like your soup lighter, don't pour the entire mixture, maybe just half.
7. With the soup at a steady simmer, stir slowly the egg/lemon mixture to create long egg strands and to thicken the soup 5-7 min.
8. Ladle soup into bowl and serve with dates or figs.

Enjoy!!

Harira- Ramadan Special

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.

What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
4. Lastly add garbanzo beans and simmer for 10 min.
5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
6. Meanwhile, cook couscous according to package instructions.
7. Using a fork, fluff the couscous with 1 Tbsp butter.

Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!

Moroccan Couscous with Lamb and Vegetables