Tajine

One of the great boons of our immigrants is the wonderful ingredients they brought with them.

Spiceland on Richmond Street in Portobello is typical and stocks food from Pakistan, Bosnia, Russia and North Africa (the owner Abraham is from Libya).

You will find Halal meats, Georgian Bread (made in Finglas), Libyan Honey, Tunisian Olive Oil and lots and lots of spices.

Spiceland’s Halal butcher makes Merguez (Lamb Sausages) and is one of the few places that sells mutton (2 year old lamb – perfect for stewing).

Spiceland have also opened up a Souk next door selling couscousiere (for steaming cous cous), Turkish coffee makers and Tajines. I picked up a huge Tajine for €25 and made the following recipe.


Abraham’s Lamb/Mutton Tajine
Feel free to use any ovenproof dish (cover with tinfoil). Change the proportions as you wish and feel free to omit the meat or add honey, preserved lemon, prunes, apricots, aubergines etc.

Ingredients: 2kg Mutton (or Lamb or Chicken); 3kg of Veg – Potatoes cut in wedges, Carrots cut in strips, Celery, Squash, Tomatoes; fresh Coriander, Ras el Hanout Spice Mix (see below), garlic, ginger, salt, pepper.

Brown the meat in oil and set aside. Fry the onions until browned then add the remaining veg. Cook for 5-10 minutes, stirring occasionally. Replace the meat and mix in.

Finely chop the fresh coriander, ginger and garlic; add 3-4 quartered tomatoes and 3-4tbs. Ras El Hanout spice mix or use a mix of the following: cumin, coriander, cloves, nutmeg, turmeric, cayenne, salt and pepper. Mix into the veg and meat, adding a good splash of strong olive oil (Tunisian or Greek).

Finely slice some potatoes and line the bottom of the Tajine or dish. Add the veg and meat and press firmly into place. Add a teacup of water, cover and cook in the oven at Gas 4 – 180oC for 2-3 hours until the meat is tender. Check after 1 hour and add more liquid if needed.

Serve with Rice, Flat Bread or Cous Cous.

Cous Cous - Pour 500g of couscous into a dish and pour on 600ml of boiling water containing 1tsp of salt. Stir vigorously so that the water is absorbed evenly and leave it to swell for ten minutes. Add a dash of olive oil and (most importantly) rub the couscous between your fingers to break up any lumps and to ensure it is light and fluffy