Lambatagine fenkoli ja hernestega
In 2015, I and Radi, we visited Morocco, Marrakech, and Essaouira. Before this trip, I had tried to make Moroccan tag found on the internet, basically according to English recipes. Apparently, they were kind of exotic, lots of flavors, Raz-el-hanout … and of course, well seasoned with salt. The reality was something other than a simple lemon-chicken burger at the Riad Itrane dinner on the first night in Marrakech. Then I realized that I had hardly come across real Moroccan flavors in my earlier food trials. What made Moroccan tagines so special? Clean and modest flavors, low saltiness. A couple of pure flavors like salted lemons, freshly ground spicy cumin convey the exotic character of Moroccan food. I have remembered these flavors for myself and have since tried to make Moroccan dishes with relatively authentic flavors. They will probably appear on this blog over time. If these recipes are used, strict adherence to the number of spices should yield a genuine result.
With this particular recipe, the taste of this food is even more subtle than traditional Moroccan flavors. The surprising lack of cumin, the absence of lemons, the absence of olives make this food a delicious but delicious meal.
In Morocco, the tagine is served without additives or with somewhere, rarely rice. Fresh homemade French fries were added to this food – not a bad choice at all.
Preparation time: 15-20 min preparation, 3-3.5 hours preparation
Level: Very simple
Quantity: 4 people
Ingredients:
1 kg of lamb, may have bones, pieces not very small, about 5-6 cm
1 larger onion
3 cloves of garlic
2 fennel
250 g green peas, frozen or fresh
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander (optional)
0.5 teaspoons freshly ground black pepper
0.5 tsp ground ginger
0.5 teaspoon of turmeric powder
1 teaspoon of sea salt
A pinch of saffron
Preparation:
1. Cut the meat into pieces, pieces not very small, about 5-6 cm
2. Onions chop finely
3. Cut the garlic into thin slices
Chop parsley and coriander
1. Prepare the spices on the plate
2. If using a hat, brown the pan and lift everything after the hat, which may break on the hob despite the manufacturer’s promises. If you use a pot, browning and stewing will take place at the same time. Heat the oil in a pan or thick pan as hot as it can (until smoked)
3. Add the meat and stir quickly so the meat remains juicy, browning beautifully
4. Add the onion and garlic, browning for a few minutes
5. Add the spices and parsley and coriander
6. If using a hat, lift everything from the pan to the heat.
7. Bake in the oven at about 160-170 degrees for 2.5 hours.
8. After 2 hours, add the peas and the slices of fennel cut into four pieces. Stir the peas between the pieces of meat, dipping the fennel with the meat juice. If water is low, add a little water. Simmer for another 30-40 minutes.
9. Sprinkle with chopped parsley or coriander to serve.
Ready!!
