With the arrival of our new Marrakesh Spice collection, the Katies team are embracing all things Moroccan.
Add some spice to your next dish with our favourite Moroccan recipes.
Traditional Moroccan Lamb Tagine
- 500g lamb neck fillet, cut into large chunks
- 500ml lamb stock
- 50ml olive oil
- 100g dried apricots
- 40g whole almonds, toasted
- 1 large onion, chopped
- 1tsp ground cumin
- 2tsp ground coriander
- 1tsp ground cinnamon
- 1tsp paprika
- 1tbsp honey
- 1tbsp coriander, finely chopped
- Salt and pepper
For the couscous
1. Pre-heat the oven to 160°C. Heat the olive oil a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown all over.
2. Remove from the dish, then add the onion and cook for 4-5 minutes, stirring occasionally.
3. Add the spices at this point and a little salt, stirring well to combine.
4. Add the lamb back to the dish along with the apricots and cover with the stock
5. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and cooked through and the apricots are soft.
6. Remove from the oven and stir in the honey, almonds and chopped coriander.
7. Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with glad wrap
8. Allow to sit for 5-6 minutes until the stock has been absorbed.
9. Remove the glad wrap and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top.
10. Garnish with a sprig of coriander leaves and serve immediately.
Roast 1/2 cup whole raw almonds in the oven. Set aside.
Cut 3 skinless chicken fillets into 8 pieces each.
Toss in 3 dessertspoons of Moroccan spice and seal with a little oil in a hot fry pan until brown.
Saute 1 large brown onion, halved and sliced in a little oil.
Add a roughly chopped red capsicum. Stir in a dessertspoon of honey, 50mls dry sherry, 100mls white wine, grated zest and juice of 2 lemons.
Add 1/2 cup chopped dried fruit (apricots, dates, figs, raisins or any combination) and bring to the boil.
Turn down the heat and add 300mls water or stock, the sealed chicken and the cooked almonds.
Simmer for 10 mins until chicken is cooked. Serve with cous cous and a bowl of yoghurt.
Moroccan Seafood Soup
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 large leeks, white part and most of the green part, sliced
- 2 cloves garlic, peeled and thinly sliced
- 1 garlic clove, crushed
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cinnamon stick
- 1 tbsp harissa
- 2 tomatoes, peeled and chopped
- 500 ml fish stock or water
- 1 kg fish, such as snapper or cod, cut into chunks
- 8 prawns, peeled and deveined with tails left on
- 250 g squid, cleaned and sliced into rings
- 1 lemon, juice only
Fresh coriander leaves
Flaked almonds, lightly toasted
Heat oil in a saucepan over medium heat and sauté onion, leeks and garlic until softened.
Add the garlic, ginger, cumin, turmeric, cinnamon stick and harissa, cook for 5 minutes, stirring regularly.
Season generously with sea salt and freshly ground black pepper.
Add tomatoes and cook for 5 minutes then add stock.
Bring to boil then lower heat and simmer for 10 minutes.
Add seafood and cook for 15 minutes or until all seafood is cooked through.
Just before serving add lemon juice and ladle into soup bowls. garnish with fresh coriander leaves and flaked almonds.