Tag Archives: afrikoz spices north blend

Lamb

Moroccan Lamb Tagine with Raisins, Almonds & Honey

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Moroccan Lamb Tagine with Raisins, Almonds & Honey
Also known as Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used. We're using Afrikoz Spices NORTH blend for this tagine.
Author:
Cuisine: Moroccan
Recipe type: Dinner
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
  • 2 tablepoons Afrikoz Spices NORTH blend
  • ½ teaspoon saffron threads, crumbled
  • ---------------------------------------------
  • 2 medium onions, grated
  • 3 cloves of garlic, pressed or finely chopped
  • 2 small pieces (2 to 3") of cinnamon stick
  • ½ cup unsalted butter
  • 3 cups water
  • ----------------------------------------------
  • 1½ cups dark golden or sultana raisins (about 225 g)
  • ½ cup honey, or to taste
  • 1 teaspoon ground cinnamon
  • ½ cup blanched almonds (about 50 g)
Instructions
  1. Ahead of Time
  2. Ideally the night before, but at least several hours in advance, wash, drain and pat dry the meat.
  3. Rub the Afrikoz Spices NORTH blend evenly over the meat.
  4. Cover and refrigerate until cooking time.
  5. If you'll be frying almonds rather than adding them directly to the sauce, you can do that in advance as well. When completely cool, cover the fried almonds until needed as a garnish.
  6. Make the Mrouzia.
  7. When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
  8. Pressure Cooker Method:
  9. Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter.
  10. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
  11. Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender.
  12. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.)
  13. If necessary, add additional water to just cover the raisins.
  14. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
  15. Conventional Pot Method:
  16. Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter.
  17. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
  18. Add the 3 cups of water, cover, and bring to a simmer.
  19. Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
  20. Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
  21. Tagine Method:
  22. In the base of a tagine, mix the seasoned meat with the onions, garlic, and butter.
  23. Turn the pieces of meat so that they are bone-side down and add the 3 cups of water.
  24. Cover the tagine and place over medium-low heat. (A diffuser is recommended.)
  25. Leave the tagine to reach a simmer and then cook for about 3 hours (maintain a medium-low heat setting, and watch the level of liquids toward the end of cooking), or until the meat tests tender.
  26. Add the raisins (drained), honey, and cinnamon. (If you are planning to cook the almonds in the sauce, add them now as well.)
  27. If necessary, add additional water to almost cover the raisins.
  28. Cover the tagine and continue to simmer for another 30 minutes, or until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
  29. To Serve:
  30. Discard the cinnamon sticks.
  31. If the mrouzia was prepared in a tagine, serve the meat directly from the cooking vessel. Otherwise, arrange the meat in center of a serving dish and distribute the raisins, almonds and sauce over the meat.
  32. (If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.)
  33. Serve warm.
Notes
Adapted from recipe by Christine Benlafquih
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Vegetarian

North African Spiced Vegetable Tagine

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North African Spiced Vegetable Tagine
Author:
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons Afrikoz Spices NORTH blend
  • ¼ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 300g can diced tomatoes, undrained
  • 1 large fennel bulb, cut into ½-inch wedges
  • 0.5kg Yukon Gold potatoes, peeled and cut into 6 wedges
  • 2 cups chopped peeled turnips
  • 4 carrots, cut in half lengthwise and then into 3-inch sticks
  • 1 cup vegetable broth
  • 1 cup frozen baby peas
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Fresh coriander sprigs
Instructions
  1. Heat oil in a large skillet over medium heat. Add Afrikoz Spices NORTH blend and cook, stirring, until the spices begin to foam.
  2. Add coriander, parsley, garlic, and tomatoes; cook, stirring until they're well blended.
  3. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
  4. Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
  5. Transfer the mixture to a tagine pot or platter. Garnish with coriander sprigs.
Notes
Tagine tips:
This recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's.
A tagine dish holds a limited amount of food, so use a small Dutch oven to make large amounts.
For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.

Recipe by Kitty Morse adapted from health.com
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