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TĂ©touan & Tangier Lamb Tagine

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 02 March 2013 at 08:13
Tangier is on the frontier of North Africa has an international inheritance, that is revealled in it flawless gastronomy. It has always been the kicking off Port, whether travellers were entering the Mediterranean or leaving.
The Phoenicians, who called Tangier, TINGIS, had built settlements in the 8th century B.C. and thus, followed by the Romans, Vandals, Byzantines, Moorish, Portuguese, French, Spanish, Italians and the British.
Today, Tangier is a bustling Port city clinging to a mountain chain by the Mediterranean Sea, and under Moroccan occupation. The cultural, ethnic, gastronomy is amazing and the French upper built part of the Port City, a mecca of paradise for the palate.
TĂ©touan, is a 90 minute jeep drive southeast from Tangier; and one of the gastronomic shrines of Morocco reflecting, the centuries old exchange between the Spanish and Moroccan cultures.
The Rif Mountains, call their city the Daughter of Granada, and its medina ( historic quarter ) and its Souks ( Markets ) are among the most marvelous in all of Morocco.
The Berber hand crafted tajines ( tagines ), the lemon B´Stilla ( layers of chicken or dove accented with cinammon, onion and wrapped in an ultra thin pastry ) are Mediterranean renowned.
Here is a wonderful Lamb Tagine with both savoury and sweet nuances ... NOTE; THIS RECIPE CAN BE PREPARED WITH CHICKEN, VENISON OR BEEF IF YOU CANNOT OBTAIN MILK FED BABY LAMB ...
Tétouan & Tangier Lamb Tagine with Dates, one of Morocco´s most important agricultural exports ...
5 tblsps. fresh minced parsley
1/2 tsp. cinammon
1/4 cup minced cilantro herb fresh
1 tsp. ground ginger
1 1/2 cups of veal or chicken stock broth
8 ounces pitted dates
Smoked Paprika - sweet sprinkle ( 1/2 tsp. )
2 tblsps. honey natural
2 tblsps. slivered almonds toasted
1) sauté the onion, shallot, spring onion or leek until slightly tender
2) sauté the lamb working in batches, and after salting and applying a good grind of freshly ground black pepper and a sprinkle of smoked paprika - Pimentón de La Vera ( 2 mins. per side for the lamb, golden exterior and pink rose interior )
2) using slotted spoon, transfer the lamb to a Tajine
3) return the pan juices to the tagine and add the broth slightly below the covering of the lamb cubes
4) mix the parsley, cilantro cinammon, ginger and some saffron threads to 1 cup 105 farenheit degree water and simmer in a sauce pan
5) drizzle the liquid gradually, to the tagine
6) pour the pan juices from the lamb into the tagine and a drizzle of the water from from the mixture of the herbs and ginger ( for fragrance )
7) Place in oven at 275 to 300 degrees farenheit; for 50 mins. to 1 hour
8) the dates: sauté the dates with the honey; reserve dates for garnish ... and create a thick drizzle salsa syrupy texture
9) When the lamb is finished, plate in earthenware dishes or plates along with the syrupy sauce and re-adjust seasoning if needed
10) top with slivered almonds and reserved dates
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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