Tajine
One of Carole’s favourite menus!
Ingredients
- 800g lamb gigot cut like ragout
- 1 onion
- 1 tbsp ginger powder or grated fresh ginger
- 1 cinnamon stick
- 1 tsp cumin powder
- 1 sachet saffron
- 1.5 tsp salt
- Pepper
- 2dl meat stock
- 150g dates, pitted
- 1 tsp grated orange peel
- 1 tbsp liquid honey
- 1/2 tsp nutmeg
- 1/2 bunch parsley chopped
- salt, pepper
- 1 tbsp sesame seeds
Accessories
- Firepot incl. lid
- Fire bowl
- Measuring spoon
- Measuring cup
Preparation
- Place the firepot in the hot fire bowl without the lid.
- Put the meat with all the spices up to and including saffron into the fire pot and brown for about 10 minutes. Season to taste with salt and pepper.
- Add the stock and cover the pot. Simmer the covered meat for about 45 minutes.
- Add the dates and orange zest, mix well again and simmer for another 15 minutes.
- Add honey, nutmeg and parsley, season with salt and pepper and cook for another 10 minutes. Sprinkle the tajine with some sesame seeds and serve. Bulgur or couscous goes very well with this.
