Ingredients
-
1
-
4
-
300
-
10
-
-
3
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
Directions
Lamb and Potato Tagine, This recipe is courtesy of Riki Kaspi a local chef who specialises in Moroccan cuisine Enjoy! Prep time does not include marinate time , This recipe is courtesy of Riki Kaspi a local chef who specialises in Moroccan cuisine Enjoy! Prep time does not include marinate time
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Steps
|
1
Done
|
In a Food Procesor Process All the Chermoula Ingredients to a Paste Consitency. |
|
2
Done
|
Cut the Lamb Into Large Cubes and Dice the Potato and Sweet Potato Into Similar Sized Pieces. |
|
3
Done
|
Mix All Ingredients Together With the Chermoula Paste and Marinade For at Least 4 Hours or Preferably Overnight If Possible. |
|
4
Done
|
Pre-Heat the Oven to 150o C. |
|
5
Done
|
Remove the Marinated Meat from the Refrigerator and Mix in 1 1/2 Cups of Water. Place Mix in a Tagine or a Heavy Based Large Pot and Close the Lid. |
|
6
Done
|
Cook at 150o C For 3 Hours, Checking After 2 Hours and Adding a Small Amount of Water If Required. |
|
7
Done
|
Serve Garnished With Coriander Leaves and Blanched Almonds, on Couscous. |
