Wednesday, December 15, 2010

Lamb Tajine with Potato and Olives

Last Sunday I had guests over, so I made a simple yet delicious tajine with lamb, potatoes and olives. I made it in the oven and it turned out superb, so I'll give the directions for oven cooking. I didn't have a traditional tajine, so I made it in a metal pot; it turned out just as good.

LAMB TAJINE WITH POTATO AND OLIVE (serves 4-6)

2 kg curry lamb (lamb that is chopped especially for curry, in cubes)
1 onion
2 cloves garlic
1/4 cup cooking oil
8 potatoes
two handfuls green olives
handful chopped parsley
1 tbsp ginger powder
1 heaped tsp turmeric
1/2 tsp yellow food coloring (optional)
salt, pepper to taste

Preheat the oven to 250 degrees. Add the oil, chopped onions and lamb into the pot. Grate the garlic finely over the meat and add the parsley. Mix all the spices in a bowl with a 1/2 cup water. Pour this over the meat, and barely cover the meat in water, not pouring the water over the meat but into the side. Cover the pot with it's lid and cook in the oven about an hour or until the meat is tender, checking water levels every quarter of an hour. There should always be at least two inches in the pot by the time the meat is cooked.

Chop the potatoes into quarters, wash and place over the cooked meat. Now spoon the sauce over the potatoes to add spices and color. Sprinkle a little extra salt and pepper over the potatoes or add a little more parsley if you wish. Place back into the oven, and cook another half and hour or until the potatoes are nearly cooked. Add the olives over the top and cook several more minutes until potatoes and olives are tender.

This dish goes beautifully with Moroccan bread and a salad on the side. I was so busy I didn't get a picture of it, and I couldn't find a pic on the web to do it justice. I'll keep looking though, so you can get an idea of what this dish is supposed to look like. In the meantime, now you have a simple yet delicious recipe for entertaining guests. :)

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