← Nouns Cooking · Moroccan

Ingredients

• 700 g lamb shoulder (or beef), cut into 5 cm pieces
• 80 ml Olive oil
• 1 Onion, chopped
• 1 Tomato, grated
• 4 cloves Garlic, finely chopped
• 1 handful Parsley, chopped
• 1 handful Coriander (cilantro), chopped
• 1½ tsp Ground ginger
• 1 tsp Paprika
• ½ tsp Ground turmeric
• ¼ tsp ground cumin
• ½ tsp Black pepper
• ¾ tsp Salt
• 1 pinch Cayenne pepper (optional)
• 500 ml Water
• 1 large cauliflower, broken into big florets
• 1 Preserved lemon, quartered
• 80 g red or purple olives
• 1 tbsp lemon juice (optional)

Method

1. Put the lamb, oil, onion, tomato, garlic, herbs, spices and salt in a tagine or heavy casserole and mix well. Cook over medium heat for 10 min, stirring, until the onion softens.
2. Pour in the water, bring to a simmer, cover and cook gently for 1¼ hours, until the lamb is tender. Add a little more water if the sauce gets too thick.
3. Arrange the cauliflower over the meat, stems down, and tuck in the preserved lemon and olives. Cover and cook for 15–20 min, until the cauliflower is tender but still holds its shape.
4. If the sauce is thin, uncover and simmer for a few minutes to reduce. Taste, add the lemon juice if you like it sharper, and serve with bread.

Tips

• Beef works the same way but may need 30 min more before the cauliflower goes in.
• Avoid stirring once the cauliflower is in, or it breaks up; shake the pan gently instead.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia