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Oranian tagine, lamb, chicken, merguez sausages, potatoes, pumpkin and pastilla bread in tomato and coriander sauce by Assen Belaidi

11 September 2006

INGREDIENTS

(serves four)

For the pastilla bread
½ glass of warm water
10g fresh yeast
200g semolina
2tbs olive oil
Salt and black pepper
100g plain flour

For the Oranian tagine
1½ onions finely chopped
4tbs vegetable oil
8 turned carrots
5 cloves of garlic
4tbs ground cumin
2tbs paprika
1 bunch spring onions
2tbs ground coriander
1 bunch fresh coriander
2tbs tomato purée
4 pints cold water
4 turned potatoes
8 turned courgettes
80g cooked chickpeas
4 lamb chops
4 chicken thighs
4 merguez sausages

METHOD

To make the pastilla bread, pour warm water into a mixing bowl and stir in yeast until it dissolves. Add semolina and mix with hands into a dough, then add olive oil, salt and pepper. Mix in the flour for about 10 minutes.

Divide the dough into four equal portions, then grease a large frying pan over a medium heat. Roll the dough as thinly as possible and transfer (making sure it doesn't split) to pan. Cook until golden brown on both sides.

To make the Oranian tagine, sweat off onions in a pan with vegetable oil, add carrots and cook for two to three minutes without colouring.

Add garlic, cumin, paprika, spring onions, coriander and tomato purée and stir until it forms a thick paste.

Stir in cold water and leave to reduce by at least half by boiling for 30 to 40 minutes on a low heat. Ten minutes from the end add the potatoes, courgettes and chickpeas.

Grill the lamb chops, chicken thighs and merguez sausages.

To serve, line a tagine dish with shredded pastilla bread and add cooked vegetables and sauce, grilled lamb chops, chicken thighs and merguez.

Garnish with chopped coriander.

Assen Belaidi

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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