Tajine Of Lamb And Cauliflower
Instructions
1.
Note: I prefer to cook the meat and cauliflower spearatelyso I can control the cooking time of the cauliflowerand avoid overcooking it.
2.
Cooking the Meant:
1- Dissolve the spices in some water.
2- On medium heat, drizzle the olive oil in your pan. Add the onion, garlic, meat and spices.
3- Cover the pan and let the meat cook for the next 10 mn. Stir from time to time.
4- After 10 mn, cover the meat with water, and let it cook on medium heat until done.
5- Check on the meat from time to time and add wateras necessary - the meat should be cooking ina sauce at all times, you dont want it to be dryor too watery.
6- After 45 minutes of cooking the meat, you can add the preserved lemon pre-washed in water (to remove the saltiness) and cut in quarters.
6- Taste the sauce and adjust the spices accordingly.
7- Let the meat cook for another 15 minutes or until done. The meant should be very soft.
It will take around 1 hour for the meat to cook.
3.
Cooking the Cauliflower:
1- Clean the cauliflower, remove the green leaves and stem. Cut the cauliflower in half, remove the core, and detach the 'flowers'.
2- Boil water with 1 tablespoon of lemon juice.
3- Once the water reaches a boiling point, add the cauliflowerand let it cook for 3 minutes.
4- Drain the cauliflower from the water, then put it back in the pan. Add some meat sauce to the cauliflower.
5- Cover the pan, and let the cauliflower cook for the 15 minutes on low heat.
6- I personally like the cauliflower to be 'al-dente' soft but still has a nice texture. If you prefer the cauliflower softer then let it cook a little longer. Make sure not to overcook them.
4.
Serving the Tajine:
1- To serve this dish, first place the meat in the plate,cover it with the cauliflower then pour the sauce on top.
2- Serve with Moroccan bread or French baguette. Bonne appetit!
