Moroccan
Lamb Tagine with Preserved Lemon
and Olives served over Couscous
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Ingredients:
5 Ibs. Cubed Lamb Shoulder (free of fat)
3 ea. Garlic Cloves
5 cups Chicken or Lamb Stock
Procedure:
Place lamb and garlic in a heavy casserole and
cover with stock. Bring to a boil, skim any
scum that rises to surface, reduce to a very
low heat and simmer until lamb is tender. Meanwhile,
to a large saucepan add 2 tbls. Butter, 2 tbls.
Olive Oil.
When
Melted Add:
3 each Yellow Onion (thinly sliced with grain)
When
Softened add:
6 each Cloves Garlic (minced)
2 tbls. Paprika
2 tspn. Turmeric
2 tspn. Cinnamon
2 tspn. freshly grated Ginger
1 tspn. Cayenne
2 tbls. Cumin Seed (ground)
Pinch Cardamom
Salt and Pepper to taste
Sweat
spices for a minute or two and then add:
1 Can (280z) Canned Pear Tomatoes (drained of
juice, roughly chopped)
2 oz. Tomato Paste
Cook
this mixture for another 2 minutes. When lamb
is tender add to the spice mixture with enough
of the braising stock to give the Tagine a stew
like consistency. Simmer on low heat for about
20 minutes. Adjust to taste with salt and pepper.
When ready to serve, add taste pitted olives,
preserved lemon and fresh cilantro. Serve over
couscous. Pass the Harissa separately.
Harissa
- a Fiery Tunisian Sauce Ingredients:
2 cups pureed Ancho Chiles
1/3 cup Lemon Juice
1/3 cup Olive Oil
2 tbls. Paprika
1 tbls. Cayenne
Pinch Black Pepper
2 tspn. Coriander
1 tspn. Cumin
2 tspn. Salt
Procedure:
IN a blender add the 2 cups of ancho chilies;
add the lemon juice and oil. Puree until smooth.
Add the rest of the ingredients. Puree. Put
Harissa through a fine mesh china cap. Press
solids through cap. Hairs will last 2 - 3 weeks
in refrigerator.
Couscous
Ingredients:
5 cups Couscous
1 tspn. Cinnamon
2 pinches Saffron (steeped in hot water)
8 cups Water or stock
3 tbls. Olive Oil
1 tbls. Salt
Procedure:
Bring the water or stock and saffron to a boil.
Mix couscous, cinnamon and salt together in
a hotel pan (9 x 13). Rub the couscous mixture
in the palms of your hand with the olive oil,
coating all the grains evenly Start to add the
water, ladle by ladle, to the couscous. Mix
well and cover Every 5 minutes or so, add another
ladle and cover again. Continue to add the liquid.
Taste the grains for tenderness. Serve immediately
with tagine.
Five
Day Preserved LemonsIngredients:
7 each Lemons
3 each Cinnamon Sticks
1/8 cup Coriander Seed
1/8 cup ~rblack Pepper Corns
10 each Cloves
4 - 6 Bay Leaves
Procedure:
1. Make
incision in lemon peel at 1 inch intervals -
do not cut into flesh.
2.
Place lemons in heavily salted
water, to cover, in stainless pot and bring
to a boil. Reduce heat and simmer until peel
is soft. Drain and save cooking liquid.
3.
Put blanched lemons into canning
jars or ceramic containers. Cover with cooling
liquid and lemon juice, if necessary.
4.
To each 2 quant (or larger)
jar add lot cinnamon sticks, coriander seed,
black peppercorns, cloves and bay leaves.
5.
Let sit for 5 days to develop
flavors, turn upside down each day to distribute
spices.
6.
It is very important to cover
lemons with liquid - push them down with a spoon
to release juice then add cooking liquid or
fresh lemon juice to cover if necessary.
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Fish with Moroccan Charmoul Vinaigrette
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Pork Loin With Bulgur Pilaf and Honeyed Figs
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Salmon Wrapped in Grape Leaves
Moroccan
Lamb Tagine with Preserved Lemon and Olives
served over Couscous
Roasted
Rack of Lamb with Artichoke Mousse and Baby
Artichoke Sauté
Sesame
Tuilles
Temptation
Melon and Prosciutto with Honey Peppered Figs
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Related Links:
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the Hobbs Cure
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