Sufra Dayma: Easy Moroccan Lamb Tagine By Moushira Abdel-Malek Serves 4 Ingredients: 1 kg lamb leg or rump steak (cubed) 1 large onion (diced) 2 garlic cloves (crushed) 500 gms red ripe tomatoes (peeled, diced) 1 cup tomato juice 500 gms pumpkin cubes (peeled, deseeded, cut into 3 cm pieces) 200 gms green beans (trimmed, cut into 4 cm pieces) 1 can chickpeas (drained, rinsed) 1 tbsp coriander leaves (finely chopped) 2 cm piece of ginger (finely grated) 2 tbsp olive oil Salt + pepper +Moroccan allspice Method: Preheat oven to 200 degrees, heat oil in a large cooking pan. Brown meat in batches. Remove to a glass bowl. Add onion to pan. Cook stirring occasionally, until tender. Add garlic and cook for one minute. Add tomatoes, pumpkin and beans. Return lamb to pan. Increase heat to high and bring to the boil. Lower heat to very low. Cook simmering for one hour. Add chickpeas, coriander and ginger. Remove in an ovenproof casserole dish, covered. Cook in oven, until all ingredients are very tender. Serve with rice or fluffed couscous.
