TAGINE OF LAMB WITH PUMPKIN, VEGETABLES AND FRUIT

The Sahara forms a kind of culinary barrier as well as a physical one. North
of the desert it is common to use sugar, vinegar and fruit in savoury
dishes, an example of European influences.
South of the Sahara, however, to combine sweet and sour flavours is to
breach a number of tribal taboos. Ashanti (from Ghana) and Tanzanian men,
for example, believe that to eat too much sugary food is effeminate and can
even affect their sexual prowess!
As well as fruits, Moroccan cooks use an enormous range of spices in their
cooking to give a pungent flavour, aroma and colour to their food. Touajan
(the plural of Tagine) are boiled or steamed since the Moroccans prefer
foods to cook in their own juices rather than to fry them.

1 kg (2 lb) stewing lamb, roughly chopped
4 cloves garlic, finely chopped
2 small onions, peeled and coarsely chopped
salt to taste
5 g (1 teaspoon) cayenne pepper
60 ml (4 tablespoons) vegetable oil
15 g (3 teaspoons) turmeric
8 - 10 large tomatoes, blanched, peeled and diced
1 - 2 red chillies (hot peppers), optional
15 g (1 tablespoon) raisins
500 g (1 lb) pumpkin, peeled and coarsely chopped
1 kg (2 lb) green beans, halved
juice of ½ lemon

Preheat the oven to 180 ºC (350 ºF). Combine the meat, garlic, onions, salt,
pepper, oil, turmeric, tomatoes and chillies (hot peppers) in a deep baking
dish. Mix well by stirring. Cover and bake for about 45 minutes. Add the
raisins and cook for another 15 minutes. Stir in the pumpkin, beans and
lemon juice, cover again and cook for a further 1 - 1½ hours until the meat
is tender and cooked. serve hot with Couscous or Saffron Rice.

Serves 4 - 6

country : Morocco
course : meat dish

source : A Taste of Africa : With over 100 traditional African recipes
adapted for the modern cook / Dorinda Hafner



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