We use this Moroccan Tagine Intense Flavour Paste a lot in the shop. It’s made right here in Brisbane by a lady named Suzanne Quintner, who has been making Moroccan marinades, pastes & preserved lemons since well before it was popular to do so (-:
This is what we use on our our insanely popular, Moroccan lamb shanks that come pre marinated. We also sell it instore so you can try using it to marinate different things at home. It’s made from onion, tomato, preserved lemons, Moroccan spices, honey, Australian vinegar, garlic, ginger & rose water.
I often get asked if you need a tagine to cook with this paste. The answer is absolutely not. While a tagine pot/dish looks beautiful, it is simply not required to cook these types of meals. A heavy based pot, casserole dish or slow cooker works in pretty much the same way.
Try the tagine paste with anything slow cooked – beef cheeks, lamb shanks, oxtail or even poultry. Try brushing a little on some quails before grilling them.
MOROCCAN SLOW COOKED LAMB
*Pick and choose your own vegetables here, there’s no rules. You can use normal potato, throw in some pitted green olives & dates, cherry tomatoes – whatever takes your fancy really.
750g 3cm diced lamb shoulder
Half a jar of Suzanne Quinter Moroccan Tagine Paste
half a sweet potato chopped
1 brown onion cut into large chunks
3 cloves of garlic roughly chopped
eggplant cut into large chunks
Cup of chicken stock or water
bunch of fresh coriander
natural yoghurt (I prefer Meredith sheep milk yoghurt)
Preheat oven to 160 degrees.
Throw everything into heavy based casserole dish and cook for a couple of hours or until the lamb is soft and falls apart.
Throw everything into the pot and turn it on. You might need a little more liquid for this method.
Throw everything into a casserole pot. Bring to a gentle simmer with the lid and leave for a couple of hours or until the lamb is soft and falls apart.
*Serve on rice, cous cous, quinoa or freekah topped with fresh coriander and a dollop of yoghurt on the side.