Tabah Moostafah (Tagine of Marrakech Lamb) is a traditional Moroccan recipe for a slow-cooked stew of lamb flavoured with tomatoes, lemon and herbs. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Tabah Moostafah.
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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 leaves
3 tbsp minced parsley
3 tbsp mint leaves, torn
1 garlic clove, finely chopped
1½ tsp Ras el hanout
toasted almond slivers, to garnish (optional)
salt to taste
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 couscous and garnish with coriander, parsley and mint leaves and toasted almond slivers.
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