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| Moroccan Lamb Tagine, Vegetable Couscous and Preserved Lemon Yoghurt Dip |
This is an authentic Moroccan lamb tagine (slow-cooked stew made of spiced meat and vegetables with couscous). To make the flavours pop, serve with preserved lemon yoghurt dip. In this recipe, we love using pieces from lamb shoulder, but you can easily use beef instead.
Ingredients
Tagine
Lamb shoulder, fat trimmed cut into cubes 1.40 kg
Turmeric powder 3 g
Knorr Beef Shawarma Marinade (6x750g) 13 g
Knorr Corn Oil (4x5L) 60 ml
Onion, diced 190 g
Garlic Clove minced 20 g
Knorr Beef Bouillon Powder 8 g
Hot Water 500 ml
Knorr Tomato Pronto (6x2kg) 700 g
Saffron 2 g
Dried apricot, seed less soaked in water 150 g
Raisins 50 g
Onions 50 g
Cinnamon sticks 2 pc
Bay leaves 2 pc
Honey 30 g
Couscous
Couscous 300 g
Boiling Water 300 ml
Knorr Concentrated Chicken Bouillon (6x1L) 15 ml
Olive Oil 80 ml
Roasted peppers 160 g
Onions fried 90 g
Carrots 150 g
Cauliflower, florets cooked 100 g
Garlic, roasted 10 g
Chickpeas, boiled, drained 100 g
Parsley, roughly chopped 4 g
Knorr Aromat Seasoning (6x1kg) 10 g
Preserved lemon yoghurt
Yogurt 250 g
Cucumber 100 g
Preserved lemon, skin only brunoise 40 g
Plating
Mint Leaves 4 g
Coriander leaves 4 g
Almonds, roasted 50 g
Preparation
Tagine
Pre heat the oven to 160◦C. Coat the Lamb in the oil, turmeric and Knorr Beef Shawarma Marinade.
Heat the tagine pot on high heat and brown the lamb in batches. Add the onions and garlic, sauté.
Pour in the water and stir in the Knorr beef bouillon, Knorr Tomato Pronto and saffron. Cover with lid and transfer to oven to braise for 2hours.
Remove from oven and add the rest of ingredients then braise for another 30- 50 minutes.
Couscous
Dissolve the Knorr Concentrated Chicken bouillon in to the hot water and pour over the couscous, cover with cling film and let it steam for 10min.
Separate with a fork and stir in the oil, add the vegetables and parsley season with Knorr Aromat and mix well.
Preserved lemon yoghurt
Cut the cucumber down the middle and remove the seed with a spoon. Slice in to strips with a mandolin and slice into julienne, and drain in a chinois for 30 minutes. Mix into yoghurt with the preserved lemon
Plating
Serve the lamb in the tagine and couscous on the side, garnish with almonds and coriander, drizzle the preserved lemon over the lamb.
Source: Unilever Food Solutions