2 Pounds Lamb, cubed
1 Pound Okra, destemmed
2 Onions, sliced lengthwise
1 1/2 Cup Peas
1 Tomato, cut into cubes
2 Garlic Cloves, finely chopped
1 TBSP fresh ginger, grated
1 Red Bell Pepper, sliced lengthwise
1/2 Preserved Lemon, sliced lengthwise
1 Cup Blanched Almonds
2 TBSP honey
3/4 Cup oil
1/2 Cup broth (optional: water)
1 Cup Cilantro, finely chopped
salt and pepper to taste
2 TBSP Mrouzia Spice
1 TBSP Paprika
Fire up the majmar. Place tagine plate on the majmar (or stovetop on LOW HEAT) and add the oil. Add the lamb cuts on the medium hot oil. Add salt & pepper and lightly sear meat on each side for two minutes.
Next, add the onions and garlic to be carmelized with the lamb. Cover the tagine and let cook for five to seven minutes.
Add the bell pepper slices and sprinkle with the Mrouzia spice, Paprika and chopped cilantro. Drizzle honey over the top.
Add the broth, grated ginger and preserved lemon. Follow with the tomatoes and a pinch of saffron.
Cover and let cook again for another 30 - 35 minutes. Next add the peas, okra and almonds. Baste the sauce onto the vegetables at least twice while cooking.
Cover the tagine and cook for an additional 20 minutes - or until the okra is soft and tender.
Serve your tagine with warm bread and Moroccan Mint tea.
Super service! I especially enjoy the Harissa (glad I bought a one pound bag) as well as the Mergue Sausage spice, and the Rasal Hanout. I'll be buying the preserved lemons here next. -Jim, St ... read more