Moroccan Meatball Tagine with Lemon &

Olives:

Ingredients 3 onions, peeled 500g minced lamb zest and juice 1 unwaxed lemon, quartered 1 tsp ground cumin 1 tsp ground cinnamon pinch cayenne pepper small bunch flat-leaf parsley, chopped 2 tbsp olive oil thumb-sized piece ginger, peeled and grated 1 red chilli, deseeded and finely chopped pinch saffron strands 250ml lamb stock 1 tbsp tomato purée 100g pitted black kalamata olives small bunch coriander, chopped couscous or fresh crusty bread, to serve

Method1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon

zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.

2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.

3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

(BBC Worldwide, (n.d.)

Pumpkin, Cranberry & Red Onion Tagine

Ingredients 3 tbsp olive oil 2 red onions, thickly sliced 3cm piece fresh root ginger, grated 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks 1 tsp each cinnamon, coriander, cumin and harissa paste 1 tbsp clear honey 700g bottle tomato passata 50g dried cranberries 400g can chickpeas, rinsed and drained 200g couscous 2 tsp vegetable stock granules zest and juice 1 lemon 3 tbsp toasted flaked almonds handful coriander, roughly chopped

Method1. Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and

spices, stir, then add honey, passata and cranberries. Bring to the boil.

2. Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)

3. Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

(BBC Worldwide, (n.d.)

Fish Tagine With Saffron & Almonds

Ingredients 1 tbsp olive oil 1 onion, chopped good pinch saffron 600ml hot fish or chicken stock 2 garlic cloves, crushed thumb-sized piece ginger, peeled and grated ½ green chilli (deseeded if you don't like it too hot), finely sliced 2 tsp ground cumin 1 tsp ground coriander 1 tsp cinnamon 1 tbsp tomato purée 10 cherry tomatoes, halved 2 tbsp ground almonds zest 1 orange, juice of ½ 1 tbsp honey 700g white fish, cut into large chunks small bunch coriander, chopped handful flaked almond, toasted ½ green chilli, (deseeded if you don't like it too hot), to serve couscous and natural yogurt, to serve (optional)

Method1. Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile,

put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.

2. Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

(BBC Worldwide, (n.d.)

Moroccan Chickpea Soup

Ingredients 1 tbsp olive oil 1 medium onion, chopped 2 celery sticks, chopped 2 tsp ground cumin 600ml hot vegetable stock 400g can chopped plum tomatoes with garlic 400g can chickpeas, rinsed and drained 100g frozen broad beans zest and juice ½ lemon large handful coriander or parsley and flatbread, to serve

Method1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until

softened, stirring frequently. Tip in the cumin and fry for another min.

2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

(BBC Worldwide, (n.d.)

3.

Moroccan Chard & Lamb Pan-fry:

Ingredients 1 bunch chard 1oz olive oil 600g diced shoulder of lamb 1 onion, sliced 2 garlic cloves, sliced 1 tsp each ground turmeric, cumin seeds, coriander seeds pinch chilli flakes 400ml stock, lamb or chicken handful raisins handful toasted pine nuts

Method1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the

leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

(BBC Worldwide, (n.d.)

Source:BBC Worldwide, (n.d.), Moroccan Recipes, 9th February 2014, http://www.bbcgoodfood.com/recipes/collection/moroccan