Recipe: Lamb and kumara tagine

20:16, Mar 12 2013
lamb and kumara tagine
TASTE OF MOROCCO: Lamb and kumara tagine.

Moroccan stews are called tagines, which is a reference to the containers they are cooked in.

A tagine has a relatively wide shallow base with a distinctive tall, conical lid.

The steam released during cooking condenses in the lid, then runs down the inside back into the stew, preventing it from drying out.

An authentic tagine is fun but not essential – pretty much the same principle applies to any tightly lidded casserole dish or a slow cooker.

This lamb tagine gives an interesting combination of flavour and textures.

LAMB AND KUMARA TAGINE

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For 4-6 servings:

2 Tbsp olive oil
500-600g diced lamb
1 large onion, quartered and sliced
300-400g golden kumara, peeled and cut into 2-3cm chunks
300-400g parsnip, peeled and cut into 2-3cm chunks
1 Tbsp each ground cumin and coriander
1 tsp turmeric
1/2 tsp allspice
5cm piece cinnamon stick
1 tsp minced red chilli or 1/2 tsp chilli powder
1 x 400g can diced tomatoes in juice
1/2-1 tsp salt
zest of 1 lemon
black pepper to taste
chopped parsley and/or coriander to garnish

1. Preheat the oven to 150C or turn your slow cooker to low and spray the inside of the bowl with non-stick spray.

2. Heat half the oil in a large heavy frypan and lightly brown the lamb (best done in two batches unless using a large pan).

3. Remove the lamb from the frypan and transfer to a casserole dish or slow cooker.

4. Heat the remaining oil in the frypan, then add the prepared vegetables and cook, stirring occasionally, until lightly browned. Stir in the spices and chilli and cook for 1-2 minutes longer, then add the tomatoes, salt and pepper.

5. Add the vegetable mixture to the lamb in the casserole dish or slow cooker.

To bake: Cover the casserole dish tightly with a close fitting lid role, then place in the preheated oven and cook for 1-2 hours or until the lamb and vegetables are very tender.

To slow cook: Place the lid on the slow cooker and cook on low for 7-8 hours (or high for about 4 hours) or until the lamb is very tender.

Just before serving, stir in the lemon zest and adjust the seasonings if desired.

Serve over couscous or rice, garnished with a generous sprinkle of chopped parsley and/or coriander.

Serve over couscous or rice, garnished with a generous sprinkle of chopped parsley and/or coriander.

The Dominion Post