A warming Moroccan dish from Rose Prince.
Ingredients
- For the tagine
- 1 kg boneless mutton leg meat cut into large bite-size pieces
- 1 tbsp ground black pepper
- 1 tbsp ground coriander
- 1 tbsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 150 g butter
- 4 tbsp parsley finely chopped
- 4 tbsp coriander finely chopped
- 4 medium onions finely chopped or grated
- 500 g black grapes separated from the stalk
- For the barley:
- 2 shallots finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp olive oil
- 300 g pearl barley
- tsp ½allspice
- To serve:
- chopped coriander
- the seeds of 1 pomegranate
- chopped coriander
- the seeds of 1 pomegranate
Servings:
Instructions
- Put all the tagine ingredients except the grapes in a large casserole, add enough water to cover and bring to the boil.
- Turn down to a very low simmer and cook slowly until the mutton is tender (about two and a half hours).
- Add the grapes five minutes before the end of the cooking time.
- To make the barley, cook the shallots and garlic in the oil over a low heat until soft and light brown. Add the barley and allspice and then cover with water. Simmer for about 15 minutes until tender.
- Serve the tagine and barley together, with coriander and pomegranate seeds scattered over.
Share this Recipe
Powered byWP Ultimate Recipe