This traditional Moroccan recipe a perfect example of the eclectic flavour combinations Moroccan cooking are famous for. Traditionally this dish would be prepared in a Tagine - A cooking pot formed of clay, and sometimes ornately painted or glazed. The Tagine features a domed lid which returns condensation back to in ti the food, making them ideal for slow cooking.
INGREDIENTS:
Water, Citrus Peel, Lemon Juice (8%), Garlic, Spices, Sugar, Corn Starch, Vinegar, Salt, Citrus Fibre, Vegetable Gum (Xanthan).
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 459kj
Protein 1.5g
Fat, total 5.5g
- saturated 0.6g
Carbohydrate 13.6g
- sugars 8.6g
Sodium 671mg
Gluten 0g
What you’ll need:
500g (1lb) Diced Beef, Lamb, Chicken, Seafood or Vegetables
Suggested Cooking Instructions:
1. Heat two teaspoons of oil in a medium pan.
2. Add your choice of 500g (1lb) of Meat, Seafood or Vegetables and cook on high heat for two minutes until sealed.
3. Pour simmer sauce into pan. Stir contents, cover pan with lid and reduce heat to SIMMER.
4. Cook on SIMMER tender.
Chef’s Suggestions:
To add an extra touch of authenticity add 1/4 cup of green olives. For traditional and authentic results also try cooking in a Moroccan Tagine.
