How Moroccans Do it!

Conventional oven, Intermediate, Kamado, Meat Dishes, Oven, Smoker

Ingredients

750 gr (26.5 oz.) Leg of lamb, sliced
375 gr (13 oz.) Fresh sausage, such as Merguez or Chorizo
A Small cabbage, carrots, celery stalks, slices of pumpkin, leeks; all chopped into serving sized pieces
1 Large potato, peeled and sliced into rings
1 Large yellow onion, chopped and split into two equal piles
2 cups parsley, coarsley copped and split into two piles of one cup each

Marinade:

1 tbs Ground Cumin
1 tbs Ground Corriander
1 tbs Ground Turmeric
1/2 tbs Ground Cinnamon
1 tsp Whole cloves
2 Cloves of garlic. crushed
4 tbs Extra virgin olive oil
1 tsp Sea salt

Stewing Liquid: 135 gr (5 oz.) Tomato paste (preferably double concentrate) + 1 cup of water, mix to combine
Optional: Raisins or other dried fruit, about a 1/4 cup

Method

A delectable way to slow-cook for a stew that’s out of this world!

Spices, meat and vegetables combine for a mouth-watering treat!

Method:

Combine all ingredients for the marinade plus half of the chopped onion and parsley and mix in with the lamb. Cover and refrigerate for at least 2 hours. Photographic instructions are in our blog.
Cover and place the tajine in the cold Fornetto or conventional oven*. Light the fire in the combustion chamber or turn on the oven. Do not let the oven temperature exceed 175℃ (350℉).
Start timing when the oven comes to temperature and cook for a minimum of 1.5 hours.
Remove from the oven and serve immediately.

Tip: Serve with couscous and flat-bread!

Tip: Try making the stew in your Fornetto kamado or smoker – just set up the product for indirect cooking

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Recipes
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all tastes

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Hollow out the cabbage and simmer it in boiling water for 45 minutes. Monitor it and don’t allow it to become too soft. Find out further details in our blog!

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In a very large bowl, and working in 4 layers, combine the shredded cabbage with the grated carrot and mix with a 1/4 of the salt. Continue on in layers

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