Welcome to day 15 of posting a different recipe every day until I can quit my job. Today we’re making lamb tajine, a Moroccan classic. We’re going to start by frying off some lamb so that it’s nice and brown. And then we’re going to throw some onions in there to get up all of the juices. Put in some paste, tomato and garlic, and then a ton of spices. Some water, some cinnamon. Add that lamb back and get it in the oven baking for about two hours on a low heat. In the meantime, going to make some rice. Going to put some olive oil in the pan and fry off some vermicelli until it’s brown. You need to keep stirring it so it doesn’t burn. Get the rice in there, some lemon, a bit of salt and water, and then just put that to one side to cook. After about an hour, you want to put some dried apricots into the tine. You don’t put them in at the start because they’ll become too mushy. Um, then we’re just going to get some garnishes to put on top, which will be parsley and almonds and create a little yogurt dip to put on the side. I also wanted some bread, so I just got some Greek flatbreads and then brush them with some harissa and slap them in the oven for 5 minutes. Um, and now we take out that cinnamon stick, add the garnish on top, and then we’re ready to start plating up. Fluff up the rice and get that on the plate. Nice generous helping of that lamb and the flatbread. Look how good that looks. So, I actually had a friend over um to test this. The tine was on his request, so we’ll see if he likes it. Delicious. approved.
In Pasta
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This looks delicious. We make that exact rice in Cyprus!