How to cook' arabian lamb leg tagine in moroccan spices'?

Moroccan Spice-rubbed Leg of Lamb Recipe



Zest from 2 lemons Julienned

1 tsp Turmeric

120ml Fresh lemon juice

1/4 tsp Cayenne pepper

120ml Honey

3kg Boneless leg of lamb, rolled and tied

2 tsp Coriander seeds, cracked

1 tsp Ground cardamom

1 Whole unpeeled head garlic halved horizontally

1 tsp Ground cumin

1 tsp Cinnamon

Salt %26amp; fresh pepper to taste

1 tsp Paprika

2 tbsp Olive oil



. In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey.



In a small frying pan, combine coriander, cardamom, cumin, cinnamon, paprika, turmeric and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.



Light grill or heat a frying pan. Rub the lan\mb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well-browned all over, about 5 minutes per side.



Transfer the leg of lamb to a roasting pan and roast in the oven for 1录 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer for medium-rare meat.



Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.



Leftovers from this dish make a great meal if shredded and packed in pitta bread with a yoghury鈥揷ucumber dressing.



How to cook' arabian lamb leg tagine in moroccan spices'?
100g Sun Dried Whole Apricots, halved

3tbsp olive oil

4 x 340g packs diced leg of lamb

1 large onion, finely chopped

2 garlic cloves, thinly sliced

1tsp ground cumin

1tsp ground coriander

1tsp ground cinnamon

400g can Italian Cherry Tomatoes

300ml tub Joub猫re Lamb Stock

Pinch saffron threads

Salt to taste

3tbsp Ground Almonds

4 large courgettes, cut into large pieces

1 butternut squash, weighing approximately 500g, peeled and diced

4 tomatoes, skinned and quartered

2tsp Bart Spices Harissa

2tbsp fresh parsley, chopped

500g pack Couscous, prepared as directed on the packet





Method

Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.

Preheat the oven to 180掳C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.

Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.

Add the courgettes, squash, tomatoes and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.

Season to taste adding extra harissa if desired, then stir in the parsley and serve with couscous.


Moroccan Spice-rubbed Leg of Lamb Recipe





Ingredients:

Zest from 2 lemons Julienned

1 tsp Turmeric

120ml Fresh lemon juice

1/4 tsp Cayenne pepper

120ml Honey

3kg Boneless leg of lamb, rolled and tied

2 tsp Coriander seeds, cracked

1 tsp Ground cardamom

1 Whole unpeeled head garlic halved horizontally

1 tsp Ground cumin

1 tsp Cinnamon

Salt %26amp; fresh pepper to taste

1 tsp Paprika

2 tbsp Olive oil









Moroccan Spice-rubbed Leg of Lamb Preparation:





Method:

Preheat oven to 180掳C. In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey.



In a small frying pan, combine coriander, cardamom, cumin, cinnamon, paprika, turmeric and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.



Light grill or heat a frying pan. Rub the lan\mb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well-browned all over, about 5 minutes per side.



Transfer the leg of lamb to a roasting pan and roast in the oven for 1录 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer for medium-rare meat.



Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.



Leftovers from this dish make a great meal if shredded and packed in pitta bread with a yoghury鈥揷ucumber dressing.



How to cook' arabian lamb leg tagine in moroccan spices'?
If you want to be utterly authentic, you have to buy a special pot which cooks over a little charcoal fire.

Otherwise, stew the lamb with prunes and onions, very slowly and gently,

Popular Moroccan spices include saffron, coriander, sometimes ginger.

Often sesame seeds are thrown over the food just before serving