:: Mmmm Moroccan ::

While at a friend house last week I had the most amazing dinner. So I thought I'd share the recipes with you since they are quite simple and are able to be made ahead of time. This is especially for you Jamie... Don't be afraid of the prep and steps, it is quite easy!

Tfaia - Lamb Tagine with Quail's eggs

( I used chicken and plain hard boiled eggs)

Ingredients:

1/4 cup butter :: 3 Tbsp olive oil :: 2 large onions chopped

small pinch of saffron strands (I omitted) :: 1 1/2 tsp ground ginger

2 lbs of shoulder of lamb ( I used chicken breasts, about 5) cut in chunky pieces

2 garlic cloves, finely chopped :: 6 Tbsp freshly chopped cilantro

4 - 6 hard boiled eggs, added in the last moments before serving

Directions:

Melt butter and olive oil in a large saucepan or skillet with a lid. Add the onions, saffron, ginger and some salt & pepper. Cook on a medium heat until the onions are transparent, about 10 minutes. Put in the lamb/chicken and the garlic and stir well and cook for 3 mins. Stir in the cilantro and just enough cold water to cover the meat. Bring gently to a boil, then reduce the heat, cover and simmer until the meat becomes tender (around 25 minutes for the chicken) Once tender remove the lid and simmer until the sauce has reduced by half. You can stop cooking at this point until ready to serve. Once ready to serve add the eggs cut into quarters into the sauce to heat. Serve meat and sauce over the couscous.

Couscous with caramelised onions & raisins

Ingredients:

6 Tbsp olive oil : 2 large onions finely sliced :: 1/2 tsp ground ginger

1/4 tsp tumeric :: 1 small bunch of cilantro washed and tied with a rubber band

1/2 cup golden raisins :: 1 1/2 Tbsp sugar :: 1 tsp cinnamon

1 cup of dried couscous :: 1/2 cup butter

Directions:

Heat 4 Tbsp olive oil in a medium pan, add the onions and stir until soft. Add the ginger, tumeric and Salt & Pepper. Keep stirring and add a little water if they start to stick. When the onions have reduced by half pour in 2 cups of water and bring gently to a boil. Add the tied cilantro, raisins, sugar, and cinnamon. Reduce heat, cover, and leave to gently cook (about 10-15 mins.) Put couscous in a large mixing bowl, pour 2 Tbsp olive oil on it. Work oil into the couscous with your fingers until it is coated. Melt half of the butter and add to the couscous and toss with a fork until coated. Remove the cilantro bunch from onion and raisin mixture. Pour the mixture over the couscous. Cover tightly with cling film and set aside for 10 minutes. Uncover the couscous and fluff with a fork. This recipe can be enjoyed hot or cold. To reheat, microwave for 3 minutes. Enjoy :)