Morocco, this beautiful country is very familiar to me. Part of my father’s business is located in the North in Tangier. My parents own an apartment there, so we go there a lot. As a matter of fact, my parents are there right now. Morocco is tailor-made for adventurous travellers. With its seemingly endless dessert, its rusty mountains, its colourful souks, and dreamy medinas where you lose yourself the minute you enter the labyrinth of tiny alleys. Moroccan people are known for their hospitality, and that is not a myth. Every building you enter, people are offering you traditional super sweet mint tea (which I love!) or harrira (a lentil soup). In short, Morocco is a magnificent country with kind and generous people, and you should definitely visit should you ever get the chance!
Things you didn’t know about Morocco:
- It is the only Islamic country where women’s rights are enshrined in the constitution
- Tangier used to be known as a center for sex and drugs during the era of Paul Bowles, Jack Kerouac, and William S Burroughs
- Under Moroccan Constitutional Law, no party can have an absolute majority
- Chefchaouen is Spanish rather than French-speaking as it was a Spanish enclave for many years
- You can ski in the winter – in Oukaimeden
Tagines are cooked on the stove, or on an open fire, not in the oven. I love tagine and this recipe is amazing, and I’ve made it a bunch of times. I got it from a local woman. The sweet stickiness of the prunes blends perfectly with the lamb and all the warm spices like cinnamon and cumin.
- 1 kg lambshoulder (chopped into bite size pieces)
- 2 tablespoons of curry powder
- 1 tablespoon of ground ginger
- 2 sticks of cinnamon
- 2 onions
- 2 tablespoons of sunflower oil
- 1 handfull of dried prunes
- 1 handfull of dried apricots.
- 1 liter water
- Sugar to taste (remember the prunes and apricots already add sweetness)
- salt & pepper
- Marinate the lamb shoulder pieces with the dried spices, for 1 hour.
- Fry the onion in the oil
- Add the lamb shoulder and fry until nice and brown
- Add cinnamon and water.
- Bring to a simmer.
- Add the apricots and prunes.
- Let the tagine reduce for 2 hours without the lit.
- Stir now and then so you lambtagine doesn’t burn.