Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint)
Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) is a traditional Moroccan recipe for a classic stew of lamb with courgette (zucchini) and mint coked in a saffron-flavoured stock. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Lamb Tagine with Courgette and Mint (Tagine bal Ghalmi wa Gharraa wa Na'Na').
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Ingredients:
2 tbsp olive oil
1kg lamb shoulder, cut into 6 pieces
1 cinnamon stick
large pinch of saffron threads
1/4 tsp freshly-ground black pepper
1/2 tsp sea salt
3 garlic cloves, crushed
500ml water
oil for deep frying
1kg courgettes (zucchini), ends removed then washed, dried and thinly sliced
1/2 tsp sea salt
pinch of freshly-ground black pepper
1 sprig mint leaves, washed and chopped
a few whole mint leaves to garnish
Method:
Heat the oil in a tagine or large pot, add the meat, cinnamon stick, saffron, black pepper, salt and garlic. Fry until the meat is evenly browned then add the water around the meat (do not pour over it, or you will remove the crust of spices) then bring the mixture to a boil. Reduce to a simmer, cover and cook gently for about 45 minutes. Adjust the seasonings to taste then remove the cinnamon stick.
Heat the oil in a wok or deep fryer to 180°C. Add the courgette slices in batches and fry until golden. Remove with a slotted spoon and set aside on a warmed plate.
Arrange the meat in a serving dish and top with the fried slices of courgette. Ladle some of the stock around the outside then add the salt, black pepper and chopped mint. Garnish with whole mint leaves and serve with rice and/or bread.
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