Morrocan

22nd April
2011
written by Nibblish

This is the perfect winter comfort food, rich and flavourful mix of fresh herbs and spices, with the perfect balance between sweet and zesty. If you take the time to marinate the meat the day before and cook it slowly for at least 2 hours, the meat will literrally fall off the bone. Serve with cous cous for a complete meal.

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Ingredients: Serves 4

4 lamb shanks, excess fat trimmed
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tsp chilli powder
4 garlic cloves, peeled and crushed
3 onions, roughly chopped
1 red chilli, seeded and chopped
1 bunch of coriander
2 carrots, peeled and cut into chunks
6 chat potatoes, peeled and cut in half
4 vine ripened tomatoes, thickly sliced
75 g dried apricots
2 tbsp clear honey
3 bay leaves
1 cup chicken stock
Salt and freshly ground pepper
Olive oil
Couscous (to serve)
Lemon (to serve)
Greek yoghourt (to serve)

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Instructions:

1. Place the ground ginger, cinnamon, turmeric, paprika and chilli powder into a bowl and mix together. Season the lamb shanks with a splash of olive olive oil, a good pinch of salt, freshly ground black pepper and rub in the spice mix. Set aside for at least 2 hours or overnight in the fridge if you can.

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2. Pre-heat the oven to 150 degrees. Place the garlic cloves, coriander stalks (save the leaves), 2 onions and 2/3 of the red chilli in a blender or food processor and blend to a smooth paste.

3. Heat olive oil in a large frying pan, add lamb pieces to brown and set aside. Add the spice paste to the remaining oil and fry gently for 3 minutes.

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4. Add carrots, the remaining onion, potatoes, tomatoes, apricots and turn over a few times in the spice mixture. Season with Salt and pepper.

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5. Transfer the mixture to a Tagine dish if you have one or a large air tight and over proof dish. Place the lamb on top, add the bay leaves, honey and enough stock to almost cover the meat. Cook in the oven for 2 hours.

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6. Serve with couscous and sprinkle with coriander leaves, red chili, a couple of lemon wedges and a dollop of Greek yoghourt.

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Click here if you would like to see the Nibblish Beef Tagine Recipe!

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28th March
2011
written by Nibblish

There is nothing cooler and fresher than a cucumber salad. The classic combination of cucumber, mint and feta cheese can make this dish pretty special too!

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Ingredients: (serve 4 as a starter)
3 lebanese cucumbers, peeled and thinly sliced
100g fresh feta cheese, crumbed
1/2 small bunch of mint, chopped
1/2 lemon, juiced
2 tbsp olive oil
1 tbsp Zaatar spice (optional)
Freshly ground pepper

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Instructions:

1. Place the sliced cucumber neatly on a serving plate and season with pepper and Zaatar spice.

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

2. Sprinkle on crumbled bits of feta cheese and the mint.

3. In a small bowl, mix the lemon juice and olive oil and season with salt and pepper to taste. Dizzle the dressing over the salad right before serving.

This dish is the perfect, quick and easy way to add fresh greens at the start of your meal!

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8th January
2011
written by Nibblish
That’s a really great summer classic to serve as a side for a barbecue, but I also find it extremely handy to make on Sunday night to take to work for lunch during the week. It can lasts the whole week in the fridge, in fact the longer it stays the tastier it gets! I just tend to use it as a healthy & nutritious base and just add a different meat to keep it exciting - so for example complement it with diced ham & egg on Monday and then shredded Chicken on Tuesday…You colleagues will definitely ask you where you got your lunch from! 

Ingredients (4-6 people)




  • 200g couscous
  • 1 stock cube
  • 1 lemon
  • 2 tbs olive oil
  • 1/2 small bunch of mint, finely chopped
  • 1/2 red onion, finely sliced
  • 1 small red chili, seeds removed, finely chopped
  • 1 Lebanese cucumber, seeds removed, finely diced 
  • 1 yellow capsicum, seeds removed, finely diced 
  • 1 Green Capsicum seeds removed, finely diced 
  • 10 small cherry tomatoes, seeds removed, finely diced 
  • Feshly ground Salt & Pepper

Instructions:

1.  In a non stick saucepan over high heat, combine 200ml of water, the stock cube and the 1 tsp. olive oil and 1/2 tsp and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 10 minutes. Transfer the couscous to a bowl, fluff it up with a fork to separate the grains,  add the juice of 1/2 of the lemon juice, another tsp olive olive oil and chopped chili and mix into the couscous.


2. Add the finely chopped peppers, tomatoes, cucumber, chopped mint, chopped onion. Mix gently but well. Season to taste with salt and pepper.  Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend. 



Garnish with mint and serve the salad chilled or at room temperature. 

Here you go. It’s dead easy, much cheaper than buying lunch everyday, healthier and tastier too! What more can you ask for?
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27th December
2010
written by Nibblish

I absolutely love when the house fills up with the the intense fragrance of a good tagine cooking away slowly. My mum was taught a few very tasty North African recipes when she lived in Tunisia as a teenager which became classics in the family over the years. It can be a little bit time consuming, but mainly for the meat to marinate and for the dish to cook really slowly so just get started early and do something else in the meantime!

Ingredients

(serves 4)


  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon cinnamon
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon allspice
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • grated rind and juice of 1 lemon
  • Small bunch of fresh Thyme
  • 1 dry bay leave
  • 1 garlic clove
  • 1 small onion
  • 4 tomatoes, chopped
  • 1 small can of chickpeas
  • 1kg diced lamb
  • 1 cup chicken stock
    • Greek-style yoghurt

    1 handful flakes almonds, toasted



Instructions

  1. Combine spices and salt in a large bowl. Add oil, rind and half the juice of a lemon and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits. Even up to overnight if you can – the longer it marinates the tastier it becomes!


  2. Preheat oven to 180°C. Put lamb mixture into the tagine dish or into a casserole with a tight-fitting lid over the hob, add oil and fry the meat for 5 minutes. Add the onions, sliced garlic, thyme, bay leave and fry for a further 2 mins. Add stock, tomatoes, chickpeas and remaining lemon juice. Stir until well-combined.


  3. Cover, place in the oven and cook for 2h or until lamb is tender. Check it every hour or so and add more water or stock if it gets too dry. If you want to add more vegetables, add it 30 mins before the end to keep it from going too mushy. Check the consistency once cooked, if it’s too liquid then put it back on the hob uncovered and boil it off a little bit until you’re happy with the thickness. 


    Serve immediately with a dollop of yoghurt, sprinkling of almonds & as much fresh chili as you can handle! Plus couscous, salad leaves and maybe some nice rustic bread on the side.

    You can also come up with your own version of the tagine, as long as the spice mix remains the same. Just try pretty much any meat (Eg. beef, chicken) combined with any stew vegetable (Eg. pumpkin, zucchinis) and any fresh herbs (Eg. Coriander, rosemary).

I enjoyed it with my gorgeous fiance (who took the photo) and we polished off our plates in 5 mins! That was one tasty Tagine…!



Now time for a Moroccan sheesha!

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