Ingredients
- 1 and 1/2 pound lamb
- 2 crushed garlic cloves
- 5 tbsp orange juice
- 4 tbsp olive oil
- 1 tbsp cilantro
- 1 tbsp fresh mint
- 1 tsp ground cumin
- 1 onion
- 1/2 cup dried apricots
- 1/4 cup dried dates
- 2 tbs salt and pepper to taste
- 2 tbs sesame seeds
In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occassionally.
Heat the remaining oil in a flameproof casserole, then add the onion and cook gently for 5 minutes. Remove and reserve.
Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, the apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender.
Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds.
Chicken and Olives
Ingredients
- 12 chicken pieces
- 1 teaspoon ground cinnamon
- 1 tsp ground ginger
- 1/2 teaspoon ground turmeric
- 1 tsp ground sweet paprika
- 1/2 tsp ground pepper
- 1/4 cup olive oil
- 2 chopped onion
- 1 red capsicum
- 1/4 cup fresh coriander
- 1 and 1/2 cup chickens stock
- 4 strips lemon rind
- 2 tbsp lemon juice
- 1 cup green olives
Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.
Add remaining oil to pan. Add onion and capsicum. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives.
Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice.
Moroccan Eggplant
Ingredients
- 5 eggplants
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp sweet red pepper
- 1 tsp vinegar
- 1/2 tsp garlic
- 1 tbsp parsley
- 2 large tomatoes
Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels.
Saute eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.
Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.
Ingredients
- 1 lb ground lamb
- 2 tbsp chopped celery
- 1 tbsp fresh coriander
- 1/2 tsp cumin
- 1/2 chopped onion
- 1/4 tsp cayenne
- 2 tbsp olive oil
- 2 garlic cloves
- 2 chopped onions
- 1 green bell pepper
- 1 bunch of chopped parsley
- 2 lbs chopped tomatoes
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 1/4 tsp cayenne
- 1 and 1/2 tsp salt
- 6 eggs
Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.
Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy.
Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan
Moroccan Chicken
Ingredients
- 1 can of chick peas
- 3 lb of chicken
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/8 tsp cayenne
- 2 tbsp oil
- 1 chopped onion
- 1 squeezed lemon
Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken.
Let stand for 15 minutes. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders).
Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced.
About 1/2 hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.
