Lamb, Potato & Capsicum Tajine

Our idea of reducing red meat is coming along quite nicely and tonight is the first night in 10 days that we’ve had red meat for dinner. I tried a slightly different approach which did raise the eyebrows of the purist in our house along the lines of not messing with the way you cook Moroccan food. I didn’t really mess with it, I just tweaked a few things to spread the flavour around a bit more. Usually when you cook a tajine the ingredients are layered.

Onions & spices, carrots, meat, potatoes, capsicum, tomatoes. Today I mixed everything together in a bowl first so all the vegies were coated in the spices and then just put the meat & onions in first with the vegies on top, worked a treat and was delicious.

You will need:

2 brown onions

4 medium size potatoes

1 red capsicum

1 large tomato

4 lamb fore quarter chops

1/2 cup chopped coriander

1/2 cup chopped Italian parsley

3 tsp ground cumin

4 tsp paprika

3 tsp salt

freshly ground black pepper

1/2 cup water

3Tbsp Olive Oil.

Dice one of the onions and cut the other into bite size pieces, peel the potatoes, cut them, the tomatoes & capsicums into bite size pieces. Put all the ingredients into a large mixing bowl with all the spices & herbs, but not the oil or water.

Place a large pan that has a lid over a medium heat and add the oil, give the ingredients a   good mix with your hands and place the meat pieces & onions into the pan to brown. once they’ve browned slightly on one side, turn over and add the remaining vegetables. Push the potatoes down into the pan, keep the capsicum & tomatoes on the top, add the water and cover, reduce the heat to a gentle simmer & cook for approx 40 mins, you want the liquid to reduce to almost nothing.

A couple of tips: When you add tomatoes & capsicums to a tajine, don’t be tempted to add more water as the liquid from all the ingredients will be released. I use Murray river salt flakes and call me crazy but for some reason they don’t seem as salty as other salt which is why I’ve added 3 teaspoons.

This recipe would easily feed 4 people with 1 chop each, it’s very simple to increase the quantities if you wish to people to have 2 chops each. Just increase the spices by adding an extra 2 tsp of each. You can use any cut of Lamb for this, but I do like to use meat on the bone as I believe it adds more flavour, you could use barbeque chops or diced lamb as well.


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