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Okra and Chickpea Tagine

  1. Marinate your okra in vinegar and salt for 30 minutes then drain and rinse to lessen the slime and slice into 3 parts each.
  2. Heat your tagine in medium heat and sauté your onions and garlic for about a minute then add in the tomatoes, tomato paste and parsley then simmer for 10 minutes.
  3. Add your potatoes, chickpeas, okra and cover then cook for 45 minutes more while stirring continuously.
  4. When potatoes have tenderized and sauce has thickened season it to taste with salt and pepper then serve.

Moroccan Meatballs

  1. In a food processor, process the onions until the onions are chopped finely. Place the lemon zest, parsley, spices, half of the onions in a bowl and season the lamb with the ingredients. Combine thoroughly, and form small walnut shaped balls, using your hands.
  2. Place the oil in a heatproof dish or a tagine dish with lid, add the balance onions, chilli, saffron and ginger. Cook for 5 minutes and add the lemon juice, tomato puree, stock and the olives. Allow the mixture to boil and toss in the meat balls. Reduce the temperature, cover and cook for 20 minutes.
  3. Take off the cover, add the lemon wedges and coriander in between the meatballs and let the mixture simmer for another 10 minutes. Ensure to turn the meatballs during this time.
  4. Once the ingredients are cooked and the sauce thickens, remove from the stove and serve hot.
  5. Can be served with couscous or crusty bread.

Vegetarian Tagine

  1. Pour the oil into a skillet and heat over medium temperature. Toss in the onion and cook for 3 minutes until soft. Mix in the seasoning, ginger, garlic and cinnamon and cook for 2 minutes.
  2. Add the carrots and pumpkins, stir well and cook for a minute or two. Pour the stock, tomato, cover and cook on low heat for 20 minutes until vegetables are soft and tender.
  3. Toss in the cauliflower and combine the ingredients well. Cover with lid and cook for about 10 minutes and add the zucchini, chickpeas and honey. Cover again and cook for 10-12 minutes.
  4. Adjust seasonings.
  5. Garnish with coriander sprigs and serve warm with couscous.

Lamb and Apricot Tagine

  1. Start by preheating the oven to 350 F.
  2. In a zip bag combine the lamb with flour.
  3. Heat half of olive oil in an ovenproof tagine and cook the lamb for 3 minutes from both sides in batches.
  4. The colour would be slightly brown, transfer them to a plate.
  5. Now add the remaining oil and fry the onion, cumin, garlic, coriander, and chili.
  6. Stir for nearly 2 minutes and add the lamb to it.
  7. Throw in tomato, honey, apricot and 2 cups of cold water.
  8. Bring the mixture to a boil.
  9. Put the dish into the oven and bake for 15 minutes.
  10. Add the zucchini and bake for another 30 minutes.
  11. Garnish with coriander and serve with yoghurt.

Lamb and Date Tagine

  1. Cut the fat out of the lamb and cut it into big chunks.
  2. In a bowl combine the paprika, ginger, cumin, ground coriander and cayenne pepper.
  3. Add salt and pepper and add the lamb to it, fridge it for 2 hours or overnight.
  4. Preheat the oven to 400 F. Place the lamb into an ovenproof tagine, add the stock, onion, honey, tomato, cinnamon, garlic and saffron.
  5. Bake for about 2 hours. Add the apricots and dates, bake for another 45 minutes.
  6. In a pan fry the almonds and garnish the tagine with almonds.
  7. Serve hot with couscous.

Beef, Prune and Orange Tagine

  1. Heat the oil into a tagine and cook the steak brown for 5 minutes.
  2. Transfer them into a plate and heat the rest of the oil. Fry the onion, garlic, coriander, orange rind, cumin and seasoning.
  3. Cook for 1 minute and add tomato paste. Toss for another minute.
  4. Add the beef back into the tagine and pour stock and 1 cup of water to it.
  5. Bring it to a boil and simmer for 1 hour.
  6. Throw in the olives, prunes and again cook for 1 hour or until the steak is tender.
  7. Remove the orange rind and add parsley on top.
  8. Serve hot with couscous.

Lamb And Apricot Tagine

  1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat.
  2. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  3. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened.
  4. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  5. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven.
  6. Skim fat from surface. Add zucchini.
  7. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander.
  8. Serve with couscous and yoghurt.

Moroccan Lamb and Olive Tagine

  1. Heat oil in a large, heavy-based saucepan over medium-high heat.
  2. Add onion and garlic. Cook for 2 minutes or until onion has softened.
  3. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant.
  4. Add lamb. Stir to coat.
  5. Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
  6. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb is tender.
  7. Serve with couscous.

Fish and Saffron Tagine

  1. Sauté the onion in oil in a large pot for 3 minutes while placing the saffron in the hot stock to let the flavours seep in.
  2. Add in the pan your garlic, chili and ginger then cook for another 3 minutes.
  3. Add in the tomato puree, spices, tomatoes, orange juice and zest, almonds, honey and the stock with saffron.
  4. Cook uncovered and simmer for 10 minutes until sauce has thickened.
  5. Arrange the fish in the pan and slowly scooping the sauce from the bottom on to the top of the fish to flavour and cook it for 3 minutes.
  6. Serve and garnish with coriander and almonds.