Lamb Tajine with Olives
Prep & cook time: 3½ hours
1 tsp cinnamon
3 cloves, ground in a mortar and pestle
2 tbsp ras el hanout (if unavailable, replace with cumin, paprika, coriander)
2 tsp turmeric
2 tbsp cumin
½ tsp saffron
4 garlic cloves, minced or pounded into a paste
60ml olive oil
3 - 4 lamb shanks, bone in, fat removed
1 onion, chopped (optional)
2 cinnamon sticks
2 bay leaves
1 dried or black lime, if unavailable use regular lime
100g green olives, pitted and halved
30g chopped or flaked almonds, toasted steamed
1. Make the spice paste by combining all spices and olive oil (add a little water if needed).
2. Using a large saucepan with a lid, or a tajine pot, heat the vegetable oil on medium-high heat. Add the lamb and brown the pieces approximately 3-4 minutes per side. Set the lamb aside.
3. If you are using onion, add to the pot and cook, stirring until translucent for approximately 6-7 minutes. Return the lamb and any reserved juice, add the cinnamon sticks, bay leaves, lime and half the olives to the pot and stir to combine.
4. Stir in the spice paste, then add about a cup of water to the pot (add more if you like more sauce) and bring everything to a boil. Reduce the heat to low, cover, and simmer for approximately 1 hour, stirring occasionally.
5. Add the remaining olives, and continue cooking until the meat is very tender, approximately 2½ hrs.
6. Skim any visible fat, remove the cinnamon sticks, bay leaves, lime and season to taste.
7. Once ready, serve on a large plate and sprinkle with almonds.
8. Serve with your choice of couscous, potatoes or rice.
Prep & cook time: 3 hours (including setting time)
100g white sugar
pinch of salt
pinch of saffron
2 tbsp orange blossom
orange zest (optional)
1. In a saucepan, bring the milk, sugar and salt to boil.
2. Add a little warm water to the saffron and let it sit for a minute before you add it to the milk.
3. Adding a little milk to the cornflour, mix it into a smooth paste before adding it to the milk mixture.4.
4. Add the orange blossom next, whisk vigorously and simmer for 10 minutes, stirring constantly until the milk thickens and properly coats the back of the spoon.
5. Pour the thickened milk into ramekins or serving glasses, and place them in the fridge for at least 2½ hours to set.
6. Top with crushed pistachios, a little orange zest and serve.