“The month of March announces the first glimpse of true Spring. The frail watery sunlight offers optimism in the air and speaks of things to come. So our diet beckons lightness and a change.
“Let’s go where the sun always shines – Morocco.”
SERVE 6-8
INGREDIENTS
400g/14oz shallots, peeled and rough chopped
2 tbsp olive oil
1 large butternut squash peeled and evenly chopped
Half a tsp ground ginger
Half a tsp ground cinnamon
450ml/15fluid oz vegetable stock
12 small pitted prunes (dried rather than tinned)
2tbsp clear honey
2 red peppers, deseeded and cut in same size chunks
3 tbsp chopped coriander leaf
2 tbsp chopped mint plus extra for sprinkling
1tbsp harissa paste
400g/14oz tin of chick peas, rinsed and drained
Handful toasted flaked almonds
METHOD
In a heavy based pan, sweat the onions in olive oil until soft and brown. Add the squash, stir for about one minute then add the peppers and stir again. Cover with the vegetable stock, add the spices, the honey and the prunes and simmer for 8 minutes. Transfer to a tagine if you have one and place in pre-heated oven 180c/350f, gas mark 5 for an hour. A Le Creuset-type pan with a lid is suitable if you do not have a tagine.
Add the chick peas and harissa 5 minutes before serving, to warm through. Throw in the toasted almonds and mint just before serving and then garnish with the additional mint.
Whilst the tagine can be served as a vegetarian dish, it pairs perfectly with lamb. Below is Brian’s recommended method for the perfect Moroccan Roast Leg of Lamb…
INGREDIENTS
1 leg of lamb, 1350g/3lbs
3tbs of butter
Two garlic cloves, crushed
½ tsp ground cumin
¼ tsp paprika
Pinch of cayenne pepper and salt
METHOD
Trim the lamb of excess fat and make several diagonal cuts in the meat.
Combine the butter, garlic, cumin, paprika, cayenne pepper and salt and it spread over the surface of the lamb, pressing the mixture into the cuts. Set aside for at least 2 hours or overnight.
Preheat the oven to 220c/425f/ gas mark 7, place the meat in a roasting tin and cook for 15 minutes. Reduce the oven temperature to 180c/350f/gas mark 4 and cook for a further 2 hours until the meat is well cooked and very tender. The butter will burn but the resulting flavour is delicious.
“Choose a earthy spicy Chilean red. Enjoy.”
We have a moat 