I learnt how to make this tagine at La Sultana Hotel in Marrakech. They have a rooftop kitchen from which they hold cooking classes, so I spent a morning learning how to make a berber lamb tagine and zalouk salad during my recent trip. This recipe makes an excellent lamb tagine with fresh vegetables which works very nicely served with the zalouk salad or some couscous to make a generous meal. It gets its name from the Berber people native to this part of Morocco.
The method here is exactly as I was shown how to make it, and it is made using a slice of lamb leg, cut through the bone. Feel free to use pre-prepared, cubed leg of lamb instead. If you don’t have a tagine, you can use a lidded casserole dish, and either cook this on the hob or in the oven. This tagine is made in the traditional Moroccan way, where the meat is not browned and is cooked slowly in water, before adding the vegetables towards the end. It is important to get the presentation of the vegetables right at the end, for a truly authentic finish.
Zalouk is a truly delicious cold aubergine dish that is eaten like a salad with a tagine. It is an ideal dish to prepare in advance as the flavours just improve over time.
If you do not have a gas hob to chargrill the aubergine, which is the most authentic way of preparing it, you can place the aubergine on a non-stick baking tray into the oven on the hottest setting, for around 20 minutes until the skin is blistered and the flesh is very soft.
Both recipes serve 1 very generously, but simply multiply the ingredients by however many people you are cooking for when making these recipes at home.
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