Tajines the cooking utensil of Morocco
Couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. The bottom of the couscousiere is for cooking the stew, and the top part is for cooking the couscous. While the stew is cooking, the steams is used for cooking the cous cous.
Recipe for the Stew
Preserved lemons is very important for Moroccan cooking.
Also dried fruits are mixed into stews, couscous. Icing powder is essential to dress savouries (pastries dishes).
The flavour of Morocco is hot and spicy, with a touch of sweet and sour. The sour and sweetness of the fruits bring out the beautiful flavour of the dish.
COOKING TAJINE AND COUSCOUS IN A COUSCOUSIERE
Moroccan Lamb Vegetable Tajine / Stew with Couscous
2 lamb shanks
Pumpkin, broccoli, beans, potatoes, broad beans, carrots, cheek peas
1/3 cup raw almonds (optional)
1 onion, chopped
4 cloves of garlic, chopped
3 apricots, 6 dated, chopped
small fresh turmeric, chopped
1/2 teaspoon cumin powder
1/2 teaspoon dry marjoram
1/2 teaspoon Cinnamon powder
1/2 teaspoon coriander powder
1/2 teaspoon dried mint
|mild chili, chopped appricots and date|
1/2 teaspoon paprika powder
Oil to saute
6 cups meat stock / water ( or more then 6)
Salt to taste
1 cup couscous
1 tablespoon chopped preserved lemons
4 chopped dried apricots
Chopped fresh coriander, mint or parsley to garnish
In a hot pan, pan-fry the shanks with oil to seal, keep aside
Saute the onion, garlic with oil in the bottom of the couscousiere until soft
Add in the rest of the spices, saffron the water and cook to simmer
Add in the lamb shanks, and cook-bring to simmer again
Continue cooking over medium high heat for the first half hour, covered
Lower the heat, add in the dates, apricots, almonds and braise for another hour
After that, add in all the vegetables and continue cooking until the vegetables are cooked
The last 10 minutes of cooking time, you can steam the couscous on top
Check the couscous and add some more water if needed,
Add some chopped apricots, preserved lemons in the cous cous, at the last 3 minutes of cooking
Total cooking: 2 hours and half approx
To serve: Serve hot.
Place the couscous on a serving dish
Place the stew on a serving Tajine, and place extra broth on a serving bowl
Mint tea is served in glasses through out the meals.
You can cook these dishes in any heavy based pots, you do not need to have a tajine or coucousiere. To cook the cous cous, simply follow the instruction from the packet, instant cous-cous is easily available in the supermarkets.
Next time I may cook a Moroccan dessert, and I will share the recipe with you.
Until next time