This recipe is probably not that authentic, but it is based on a US recipe for a Moroccan stew. I have adapted it to use locally available ingredients and metric measures. I feel very strongly that if we are to eat meat at all, it should be local, and there should be no waste. This ‘nose to tail’ approach covers ingredients that are not commonly available in supermarkets, but can be acquired locally, before they are discarded.
Before you start, be aware that this recipe requires marinating overnight, and a slow cook the next day, so not a quick cook. I managed to set the oven onto automatic, so it was ready when I came home.
- 6 lamb hearts
- 100ml good quality olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seed
- 1 tsp grated ginger
- 1 tsp turmeric powder
- 4 cloves of garlic, crushed
- 2 tbsp lemon juice
- 1 cinnamon stick
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 100g sliced dried apricots
- 2 medium onions, sliced thickly
- 50g chopped black olives
- 500ml stock
- 4 large carrots (or squash or pumpkin or sweet potato) in 1 inch chunks
- Prepare the hearts. cut away the coronary arteries around the top of the heart, as well as the auricles (small flaps at the top) and then cut the muscle into 1 inch chunks, or as close as possible. Put them in a sealable container and add the marinade ingredients as you prepare them.
- Grind the fennel seed in a mortar and pestle, and add this to the lamb hearts along with the cumin, coriander and turmeric.
- Add the grated ginger, crushed garlic, olive oil and lemon juice. Mix well together. Seal the container and put it in the fridge overnight.
- The next day, slice the onions into thick slices. Fry in olive oil, over a low heat, for around ten minutes, until soft and brown, and transfer to a casserole dish.
- Remove the meat from the marinade, and fry in the same pan to brown it, and then add it to the casserole dish.
- Add the vegetables, stock, the marinade, cinnamon stick and bay leaves to the pan, and bring this to a simmer, check the seasoning, and add salt and pepper to taste.
- Cover and cook at 180C for 2 hours. Remove the cover for the second hour, to reduce the gravy a little.
- I garnished this with chopped parsley and coriander.
We had some white fish in the freezer, so I had another go at making this, from a recipe book called Moro. The first time I made it, the fish was wildly over-cooked, so it is adapted to take cognisance of the random bits of fish we sometimes get.
- Approximately 600g fish – white fish fillets, prawns, etcetera
- A bag of approx 20 small salad potatoes
- 3 tbsp olive oil
- 4 garlic cloves
- 15 cherry tomatoes
- 4 green peppers
- 2 tbsp oily black olives
- 100ml water
- salt and pepper
- 2 cloves of garlic
- 1 tsp salt
- 2 tsp ground cumin
- juice of 1 lemon
- 1/2 tbsp red wine vinegar
- 1 tsp paprika
- 1 bunch fresh coriander
- 1 tbsp olive oil.
- Make the marinade. Crush the garlic to a paste with the salt.
- Add the cumin and paprika, and continue to crush together, adding the other ingredients until reasonably well blended.
- Cut the fish into portions
- Mix about two thirds of the marinade mix with the fish, cover and set aside.
- Next, prepare the other ingredients:
- Boil the new potatoes in salted water for 15 minutes, then drain, cool and peel. Cut into halves.
- Slice the four garlic cloves
- Cut the cherry tomatoes in half
- Take the stems off the green peppers, and scrape out the seeds. Put them in a microwave dish with a lid and cook on high for about seven minutes. Take them out, and remove the lid after a couple of minutes. Peel the outer skin off the cooked peppers. Chop the peppers into strips.
- In a medium pan, heat the olive oil, and over a medium heat, fry the garlic for a couple of minutes until it starts to brown.
- Add the tomatoes, and continue to cook for a couple of minutes.
- Add the green peppers and the rest of the marinade, and cook for a couple of minutes
- Put the cooked potatoes in the bottom of a large flat casserole dish or tagine dish. Cover with most of the tomato mixture, then add the fish in a layer, still coated with the marinade. Then complete with the rest of the tomato mixture, and the olives.
- Add 100ml hot water, and cook for a further 6 minutes or so, until the fish is just cooked through.
Serve with bread and salad.
This is one of a series of mince recipes. I have just bought a large quantity of mince from Dr Louise, who is downsizing her herd. Delicious dishes, I’m sure the great quality of the meat has a lot to do with it.
- 450g minced beef
- 1 tbsp butter or vegetable oil
- 3 cloves of garlic, minced
- 1 onion, chopped
- 2 large carrots, diced
- 1 stick of celery, diced
- 1 tsp paprika
- 2 tsp ground cumin
- 3 tsp ras-el-hanout
- 8 dried figs, finely chopped
- 1 can chopped tomatoes
- 3 tbsp tomato puree
- 150ml stock
- Coriander leaf, chopped
- 2 tsps lemon zest
- Heat the oil or butter in a large pan over a medium heat, and gently fry the onion, garlic, carrot, celery, paprika, cumin and ras-el-hanout. Stir together and let this gently cook for around five minutes.
- Add the beef, stir and cook until it is all well mixed, and the mince is browned.
- Stir in the figs, tomatoes and tomato paste, then pour in the stock. Bring to a simmer, and let it cook over a low heat for 20 minutes.
- Stir in the coriander and lemon zest just before serving.
I served this with nan bread.