PROMOTION
COOKING WITH A LITTLE HELP FROM
MOROCCAN For centuries, North African cuisine has relied upon the
unusual-looking cooking pot, whose lid ensures steam cools and re-condenses into the food below, to create meltingly
tender casseroles, while the slow cooking develops all those wonderful fl avours for a truly exotic taste experience.
steam re-condenses back into the food, helping to achieve authentic, tender dishes that are full of favour. Whether recreating meals enjoyed in far
L
fl ung places or taking your fi rst foray into Moroccan food, a stoneware tagine helps to achieve an authentic dish. Handmade from glazed terracotta, it can
be used in the oven (up to 200°C), or on the hob with a heat diff user placed below it (not suitable for ceramic, induction or halogen hobs). In need of some tagine cuisine inspiration?
Take a look at Lakeland’s delicious recipes to get you started...
SLOW COOKED MOROCCAN LAMB SHANKS WITH CARAMELISED ONIONS
Made in the Lakeland Large Traditional Tagine SERVES 4
WHAT YOU NEED MARINADE • 2 tbsp Ras el Hanout spice mix • ¼ tsp saff ron, soaked in 3 tbsp cold water • 4 cloves garlic, chopped • 1 tsp cinnamon • 1 tsp ground ginger • 1 tbsp vegetable oil
54 | THE WEST COUNTRY FOODLOVER
akeland’s Traditional Tagine is one of their most popular products. T eir own version of the traditional Moroccan cooking pot ensures
• 3 tbsp runny honey • Zest and juice of 2 limes
TAGINE • 4 lamb shanks, approx. 300g each • 1 tsp salt • ½ tsp freshly ground black pepper • 25g butter • 3 large onions, peeled, halved and sliced • 2 tbsp soſt brown sugar • 2 large carrots, peeled and sliced diagonally • 150g stoneless dates, halved • 200ml Essential Cuisine lamb or chicken stock
• 5-6 sprigs rosemary, stalks removed then chopped
WHAT YOU DO 1. Place the marinade ingredients in a small food processor and blend for a few seconds until a paste forms. Alternatively, pound the ingredients together using a mortar and pestle. Place the lamb shanks in a large bowl and season with the salt and black pepper then rub the marinade into them. Cover and place in the fridge for at least 1 hour to allow the fl avours to develop.
2. To prepare the caramelised onions, gently melt the butter in a frying pan, add the onions and sprinkle over the sugar. Cook on a very gentle heat for 40 minutes, stirring occasionally, until the onion caramelises then set aside.
3. Heat a large pan, add the lamb shanks in batches and brown the meat on all sides then transfer to the tagine. Layer the carrots, dates and onions on top of the lamb then pour over the stock. Place the tagine on a heat diff user over a low heat, cover and simmer very gently for 2-2½ hours or until the lamb is tender. Stir aſt er an hour and remove the lid for the last 30 minutes to thicken the sauce. Taste then add more salt and pepper if necessary. Spoon
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