Christmas in Morocco?
No, not quite, but after numerous calls from Susy Grundahl so here is one of my ways to make a fantastic Tagine on. If the rest of the family agreed, I could serve something like this on Christmas Eve. This one is made with duck, but you might as well use shoulder of lamb.
Tagine with duck
We bought a duck and cut it to pieces. Wings etc. were cooked to stock. Excess fat was melted and thighs were saved to the day after for confit. The meat, most breast meat, was cut into large bite-sized pieces and marinated a few hours before the big battle begins.
2 tbsp ginger, grated
2 tsp cumin
2 teaspoon dried coriander
3 cloves garlic
1 pinch of chili powder
a lot of fresh timian
1 orange – grated zest and juice
salt and pepper
Meat and all the marinade
1 cup dried apricots
1 cup dried dates
1/2 cup almonds
1/2 – 1 salt lemon cut into small strips *
2 spk date sirup (or honey)
2 cinnamon sticks
2 star anise
stock or water
How to cook
Mix the meat with the marinade, cover and allow to soak for a few hours. Brown the meat in ain oil in a frying pan before the next step.
Put all ingredients incl. the rest of the marinade in a tagine (or a Römertopf) and mix everything. Fill up with stock or water so that it almost covers. I used the duck stock I just had made.
Put the lid on and give it all a 1-2 hours at low to medium heat – 160-180ºC – best i an owen. It should not in any way boil much, just simmer very weak. The meat should be so tender that it almost falls apart.
Serve with Couscos with butter or cooked barley grains. Add strawberry harissa or apple relish as excellent side
* The salted lemons: If you want success with them you need to start two months before you get started with this right. I will return with a more detailed description, but if you try to do them now: start to forge ahead lemons and salt in glass, in particular avoid adding water in.