MOROCCAN SLOW COOKED LAMB

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
Serves 4

*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)

OVEN METHOD
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.

SLOW COOKER
Throw everything into the pot and turn it on. You might need a little more liquid for this method.

STOVE TOP
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.

BEEF BOURGUIGNON

Recipe courtesy of www.thestockmerchant.com.au

Serves 3-4 people

INGREDIENTS

3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter)

700g free range grass fed beef, preferably chuck or blade, cut into large chunks

100g smoked streaky free range bacon (sliced)

350g shallots or pearl onions (peeled)

250g brown mushrooms (about 20)

2 garlic cloves, sliced

2 tablespoons tomato paste

500ml red wine (a Shiraz or Merlot is perfect)

500ml The Stock Merchant Free Range Beef Stock

METHOD

1. Heat a large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or

butter. Fry beef a couple of pieces at a time until browned on all sides, transfer

meat to holding pot when finished, use more oil or butter if necessary.

2. After finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet

garni until lightly browned. Mix in tomato puree and cook for a few minutes,

return beef and juices to pot.

3. Pour wine and stock into mixture, bring to boil and either simmer on stove

for 3 hours or put into oven at 150C. Ensure that the pot is covered with foil

with a downwards cone in the middle (so condensation drips back into the

mixture). Ensure lid is on.

4. Cook for three hours or so. Take out of oven and if the sauce is still watery,

let sauces thicken by simmering on oven with the lid off. Add a slurry of flour

or cornstarch to further thicken if required.

5. Serve with mashed potatoes or rice.

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