I love peasant food because it is wholesome, nourishing and usually fairly simple and unfussy to prepare. I love Moroccan food because it is so tasty.
This is my version of Moroccan lamb tagine. Using a tagine allows the ingredients to slow cook and become tender, like it would be done in the High Atlas. In the mountains they would probably use less lamb, and more root vegetables.
I mixed up crushed garlic, crushed ginger, cinnamon, ground coriander, dried coriander, tumeric, cayenne, black pepper and a few cloves, and rubbed the mixture into a boneless shoulder joint of lamb. I would have added a little saffron if I could have found it in the spice cupboard. I would have added some halved dried apricots, if I’d had any in stock. I forgot to add a dribble of honey.
I put the lamb in a tagine and surrounded it with halved shallots, halved vine tomatoes, some chopped carrots, a tin of chickpeas, some sultanas and some gravy.
Then I added half a jar of passata and put the tagine in the oven at 150 degrees for a long time. When it was ready, I chopped up the meat.
Two scoops from a big jar of Spice Sensation Cous Cous added to boiling water is an easy and economical way to accompany the tagine contents.
Tasty! It went nicely with mint tea.