Ingredients:
Fatima?s Moroccan Lentils
400 grams of Puy lentils, soaked for 4 hours
4 large garlic cloves
3 shallots, chopped
1 red onion, chopped
3 tbsp olive oil
2 cups diced tomatoes
1 tbsp raz el hanout
1/2 tsp ginger
1/2 tsp paprika
1 tsp cumin
2 tbsp chopped parsley
2 tbsp chopped coriander
2 cups chicken broth
Spiced Pork Shoulder
2 lb smoked and cured pork shoulder
2 tbsp olive oil
1 tbsp butter
8 small carrots, cut into chunks
2 leeks, sliced
20 cl coconut milk
20 cl chicken broth
1 tbsp honey
1/2 tsp cumin
1 tsp cinnamon
1 tsp ginger
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Preparation:
Saute the garlic, shallots and onions in the olive oil until soft, then add the tomatoes. Add the spices and continue to cook for another 3 minutes. Add the parsley, coriander and the broth, bring to a boil and simmer for 45 minutes.
Brown the pork shoulder in the olive oil in a tajine. Remove the pork shoulder and discard the fat. Add the butter and brown the carrots and leeks for 5 minutes. Place the pork shoulder on top of the vegetables. Mix together the coconut milk, broth, honey, cumin, cinnamon and ginger, then pour over the pork shoulder. Place the tajine top on and cook in a 350 degree oven for 1 hour. Take the top off, baste the shoulder with the pan sauce and continue to cook for 15 minutes. Serve with lentils.
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