Aroma of Africa: Moroccan Lamb Tajine

Clean the lamb pieces under running water, pat dry with a kitchen towel, rub with some salt, and place on a wire rack to drain excess water. Trim and cut into bite-sized pieces if not already done.

Place the lamb pieces in a large bowl and mix with the following ground spices: 1 teaspoon turmeric powder, 1 teaspoon cardamom powder, 1 teaspoon clove powder, 1 tablespoon black pepper powder, 1 teaspoon white pepper powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon cinnamon powder, 1 teaspoon cayenne peppers, 1 1/2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon finely chopped or crushed garlic, and 1 inch grated ginger. Cover the bowl and refrigerate for at least 18 hours or preferably overnight.

The next day, take the lamb out of the fridge. Massage it lightly with 1 teaspoon white oil and a handful of finely chopped green chillies. Return it to the fridge for another 2-4 hours.

Prepare the carrot paste: Peel 1/2 of a large carrot. Make a coarse paste with the carrot, 1 fat garlic clove, and a pinch of paprika.

Soak 2 strands of saffron in 4 tablespoons of cold water.

Cut dried apricots into halves, deseed and halve dates, and flake and dry roast the almonds.

Take a heavy bottomed nonstick pan, add the remaining white oil. Let it warm.

Add dry red chillies (if using), 1/2 teaspoon cumin seeds, 5-6 whole cloves, 1 teaspoon peppercorns, and 1 inch cinnamon stick to the pan. Sauté until aromatic.

Add 2 large finely chopped onions and sauté for a few seconds. Keep it on simmer, covered, and leave for 30 minutes, allowing it to cook in its own juice. Monitor to prevent burning.

Once onions change color, add 1/2 teaspoon turmeric powder and 1/2 teaspoon coriander powder and fry briefly.

Add the carrot-garlic paste and continue frying.

Once a dark red color appears, add 2-3 tablespoons of tomato puree and continue frying until oil oozes out at the edges.

Add the marinated lamb to the pan. Stir continuously with the mixture until the lamb starts changing its color.

Add the dates, raisins or sultanas, dried apricots, and soaked saffron (including the soaking water). Continue stirring.

Cover the pan and continue cooking on simmer.

After approximately 1.5 hours, the gravy will turn a dark rich red and oil will be floating on top. Add the remaining green chillies and half of the roasted almond flakes. Stir frequently.

Check seasoning and gravy consistency. Add 500 ml lamb broth to achieve a thin gravy.

Cover and simmer until the lamb is butter-tender yet very moist. This will take approximately 2.5 hours or more. The entire recipe, from beginning to end (excluding initial marinating), will take approximately 2.5 hours or more.

Prepare a bed of rice. Place the lamb pieces on the rice bed. Arrange the remaining almond flakes and raisins, and more chopped green chillies on top. Serve immediately.