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Simon Gault Home Cuisine - Moroccan Seasoning, 60g

Simon Gault Home Cuisine - Moroccan Seasoning, 60g
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Price: $6.99 NZD
Availability: In Stock
Model: SSSP-SGIT60
Average Rating: Not Rated

This latest addition to Simon's seasonings range brings you the flavours of Morocco in one simple shaker!

This seasoning is designed to sprinkle into your cooking to enhance flavours or use as a rub directly onto meat. The Moroccan will rock your lamb, mince and chicken, along with your tagines, casseroles, cous cous, rice, soups, koftas, and roast potato dishes.

Price per 60g shaker.

Moroccan Lamb Tagine

 

Ingredients

Serves  4

  • 100g Dried Turkish Whole Apricots, halved
  • 150ml boling water
  • 2 tsp Simon Gault – Don’t be Sheepish Lamb Stock
  • 4 tbsp olive oil
  • 1kg leg of lamb or shoulder, diced
  • 1 large onion, finely chopped
  • 7 tbsp Simon Gault – Rock the Casbah Moroccan seasoning
  • 400g can whole peeled tomatoes
  • 3 tbsp Simon Gault – Don’t be Sheepish Lamb Stock
  • 500ml water
  • Pinch saffron threads , optional
  • Salt to taste
  • 4 tbsp ground almonds
  • 2 large courgettes, cut into large pieces
  • 1/4 butternut squash, peeled and diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp cornflour
  • 1 tbsp water
  • 500g Couscous
  • 2 tbsp Simon Gault – Don’t be Sheepish Lamb Stock prepared as directed on the packet (mix 2tbsp Simon Gault – Don’t be Sheepish Lamb Stock concentrate into the boiled water)

Method

Place the apricots in a bowl and cover with 150ml boiling water and 2 teaspoons of Simon Gault – Don’t be Sheepish Lamb Stock concentrate. Leave to soak for 30 minutes.

Preheat the oven to 180°C. Heat 2 tablespoons of the olive oil in a flameproof casserole dish and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the Simon Gault – Rock the Casbah Moroccan seasoning and then return the lamb to the casserole dish.

Add the apricots and their soaking liquid, the canned tomatoes, water and stir in the Simon Gault – Don’t be Sheepish Lamb Stock concentrate. Then stir in the saffron (optional), salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.

Add the courgettes and squash with a little extra water if necessary and cook with the lamb in the oven for a further 40 minutes.

Once the lamb and vegetables are cooked, remove from oven and place on a medium heat element. Mix the cornflour and water together, then pour into tagine to thicken, mixing through.  Cook gently for a further 10 minutes, with the lid off.

Stir through chopped parsley and season with salt and pepper to taste. Serve with the couscous.

 

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