135 – Tajine of Lamb and Cauliflower

Feb 25, 2015 | Meat, Tajines

Prep time :

Cook time :

Serves :

2

Complexity :

Easy

Ingredients :

  • 1 pound of lamb shoulder chops (you can also use beef instead)
  • 1 large onion, grated
  • 2 tsps of paprik
  • 1/4 tsp of hot chili pepper
  • 1/4 tsp of pepper
  • 1 tsp of salt
  • A pinch of saffron
  • sesame seeds
  • 2 tablespoons of olive oil
  • 3 garlic cloves, crushed
  • 1 cauliflower
  • Water
  • Optional: preserved lemon

Directions :

Note: I prefer to cook the meat and cauliflower spearatelyso I can control the cooking time of the cauliflowerand avoid overcooking it.

Cooking the Meant:
1- Dissolve the spices in some water.
2- On medium heat, drizzle the olive oil in your pan. Add the onion, garlic, meat and spices.
3- Cover the pan and let the meat cook for the next 10 mn. Stir from time to time.
4- After 10 mn, cover the meat with water, and let it cook on medium heat until done.
5- Check on the meat from time to time and add wateras necessary – the meat should be cooking ina sauce at all times, you dont want it to be dryor too watery.
6- After 45 minutes of cooking the meat, you can add the preserved lemon pre-washed in water (to remove the saltiness) and cut in quarters.
6- Taste the sauce and adjust the spices accordingly.
7- Let the meat cook for another 15 minutes or until done. The meant should be very soft.
It will take around 1 hour for the meat to cook.

Cooking the Cauliflower:
1- Clean the cauliflower, remove the green leaves and stem. Cut the cauliflower in half, remove the core, and detach the ‘flowers’.
2- Boil water with 1 tablespoon of lemon juice.
3- Once the water reaches a boiling point, add the cauliflowerand let it cook for 3 minutes.
4- Drain the cauliflower from the water, then put it back in the pan. Add some meat sauce to the cauliflower.
5- Cover the pan, and let the cauliflower cook for the 15 minutes on low heat.
6- I personally like the cauliflower to be ‘al-dente’ soft but still has a nice texture. If you prefer the cauliflower softer then let it cook a little longer. Make sure not to overcook them.

Serving the Tajine:
1- To serve this dish, first place the meat in the plate,cover it with the cauliflower then pour the sauce on top.
2- Serve with Moroccan bread or French baguette. Bonne appetit!

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