The Ultimate Moroccan Recipe to Try This Summer

30th May, 2017
Summer is right around the corner, and this time of year is the perfect chance to broaden your cooking skills. It doesn’t matter if you are spending a week or so in one of our luxury villas in Morocco or spending time at home with your family and friends, you can bring a taste of Morocco to wherever you are. 

The summer months are all about light dishes with intense flavours, and that is exactly what this recipe will give you. This tasty infusion of flavours is sure to get your guests or family talking for all the right reasons.    

Moroccan lamb tagine 

Ingredients:

500g of lamb neck fillet, cut into chunks
500ml of lamb stock
50ml of olive oil
100g of dried apricots
40g of toasted whole almonds
1 large onion, chopped
1 tsp of ground cumin
2 tsp of ground coriander
1 tsp of ground cinnamon
1 tsp of paprika
1 tbsp of honey
1 tbsp of finely chopped coriander
Salt and pepper
Sprigs of coriander leaves

For the couscous

200g of couscous
450ml of chicken stock

Method

1 – Start by pre-heating your oven to 160°C. Then heat the olive oil in a large casserole dish on a moderate heat. Season and sear the lamb pieces until they turn golden brown all over. Remove the lamb from the dish, then add the chopped onions and sweat for around five minutes, stirring them occasionally. At this point, add the spices and a pinch of salt and continue to stir until combined.

2 – Add the lamb back into the dish along with the apricots and cover with the stock. Bring the mixture to boil, then cover and transfer the dish into the oven. This should cook for around 40 -50 minutes, which should make the lamb tender and cooked through, and the apricots soft. Remove from the oven, then add the honey, almonds and chopped coriander and stir well.

3 – Adjust the seasoning to taste, and leave on the side while you prepare the couscous. Place the dried couscous in a large heatproof bowl. Bring the stock to the boil then pour the stock over the couscous, and cover the bowl with cling film. It should take 5-6 minutes for the stock to absorb.

4 – Remove the cling film and fluff the couscous with a fork. Spoon into a serving tagine and spoon the lamb on top. To garnish, use a few springs of coriander leaves and serve immediately.

If you are staying in one of our luxury villas in Morocco, and you don’t feel like cooking, many of our villas come with additional staff, so you won’t have to spend one second in the kitchen for the duration of your stay.