Jul 28, 2012

Tajine/Tagine 'L 'Ghanmi Be'Matisha Maasla or Lamb Tajine/Tagine with Moroccan BBQ Sauce

I guess each country has their version of BBQ sauce. I was thrilled with this recipe and my sister along with my neighbor loved it.  I always use fresh ingredients whenever making a tajine.  It is just better tasting. I used Roma tomatoes for the base because they are firm and I like the taste of them.  With a little brown sugar this would taste like American BBQ sauce. 


6 large Roma tomatoes, skinned and put in a chopper or food processor, process until it is nearly liquid
3 lbs of lamb, cut into cubes
2 TBS olive oil
1 TBS ghee or clarified butter
2 onions, grated or you can put in the chopper and chop until fine
2 garlic cloves, minced
1 tsp ginger
salt\pepper to taste
1 cinnamon stick
a pinch of saffron or if using saffron powder use about 1/4 tsp
3 TBS tomato paste
2 TBS honey
1 1/2 tsp powdered cinnamon
1 TBS butter
1/4 cup of blanched almonds

The original recipe says to grate the tomatoes down to the skin.  I prefer to skin the tomato and then put it in a food processor and process until it is nearly liquid.  Set aside.

Place a large cooking pot on medium heat.  Add 1 TBS of olive oil and the lamb.  Brown on all sides.  Set aside.

Reduce the heat to low and add 1 TBS olive oil, ghee, and the onion and garlic.  Simmer until the onion is translucent. Stir in the spices and the tomato paste.  Simmer for about 2 minutes.  Return the lamb to the cooking pot along with the tomatoes.  Cover and simmer for about 1 1/4 hours or until the lamb is tender. After this time, set the lid adjar so that the pan is partly covered and continue to simmer for 15 minutes, stirring occasionally, then take the lid off and simmer for 25 minutes or until the sauce is thickened.  When it is very thick, almost like a jam consistency with the oil beginning to separate, stir in the honey and ground cinnamon and simmer for a couple of minutes.

In a frying pan, melt the butter and then put in the almonds.  Toast lightly. Remove the cinnamon stick from the lamb, transfer to a serving dish.  Serve with crusty bread or couscous.  Enjoy!