Tabah Moostafah
(Tagine of Marrakech Lamb) Recipe

Origin: Morocco Period: Modern

A 'tagine' refers to the style of cooking rather than the dish itself. Indeed, a 'tagine' is just about any meal made in the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, in which the meal is slowly simmered (the tagine being the cooking vessel itself).

Ingredients

700g lamb, cubed
480ml water
3 tbsp olive oil
2 large, ripe, tomatoes, chopped
1 small onion, grated
1 Preserved Lemon
3 tbsp minced coriander
3 tbsp minced parsley
1 garlic clove, finely chopped
1½ tsp Ras el hanout
salt to taste

Tabah Moostafah
(Tagine of Marrakech Lamb) Preparation:

Method:

Warm a tagine and heat the olive oil in this. Add the meat and brown a little. Now add all the other ingredients, bring to the boil and reduce to a simmer. Cover with the lid of the tagine and leave to cook for 2.5 hours.

Serve with boiled rice and garnish with coriander and parsley leaves.

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Welcome to the Celtnet Recipes Page for Tagine of Marrakech Lamb

Tabah Moostafah(Tagine of Marrakech Lamb) Recipe

Origin: Morocco Period: Modern

Ingredients

Tabah Moostafah(Tagine of Marrakech Lamb) Preparation:

Method:

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