Braised meat « m’kfoul »

Mix together and cook in a covered pan over medium heat for 30 min:

3 lbs mutton cut in pieces

1/2 tsp salt 1 tsp ginger

1/2 tsp cumin

3 sticks of cinnamon

small sprig coriander, chopped

small sprig parsley, chopped

1 onion, sliced

1 glass oil

2 pints water

lace the meat in a tagine dish and pile on it the following vegetables, peeled and washed, in layers to form a pyramid:

4 lbs onions, sliced

2 lbs potatoes, cut in

4 lengthways

2 lbs peppers, seeded and cut in strips

Pour over it all the meat sauce and cover the tagine with its lid.

Cook over a very gentle heat for 1 hour.

Then remove the lid and place on top of the peppers 4 lbs of tomatoes, halved and seeded (but you should retain their juice). Cover the tagine again and cook for a further 10 or 15 min. Then take 5 or 6 tbsp of sauce from the tagine and caramelise it in a pan with the tomato juice, 15 lumps of sugar and 1 tsp cinnamon.

 

Quarter lamb stuffed with herbs

Tagine of meat balls