Nargisse Benkabbou shares two vibrant Moroccan recipes perfect for a festive gathering: a spring-inspired artichoke and pea tagine pasta, and a showstopping ras el hanout lamb shoulder méchoui with a fruity pistachio and apricot salsa.
Artichoke and Pea Tagine Pasta
This dish transforms a traditional Moroccan tagine into a delightful pasta sauce. Artichokes and peas are seasoned with garlic, ground ginger, and turmeric, then finished with preserved lemon and olives for a briny touch. Using tinned artichokes and frozen peas makes it accessible year-round.
Ingredients
- 80ml olive oil, plus extra to serve
- 1 large onion, peeled and thinly sliced
- 5 garlic cloves, peeled and minced
- 1½ tsp ground turmeric
- 1½ tsp ground ginger
- 300ml vegetable stock
- 35g flat-leaf parsley, finely chopped
- Salt
- 1 generous pinch sugar
- 340g spaghetti or other pasta
- 2 × 400g tins artichoke hearts, drained and quartered
- 170g frozen peas
- 140g pitted kalamata olives, drained and quartered
- 1–2 tbsp preserved lemon, deseeded and finely chopped
- 30g parmesan (or vegetarian alternative), finely grated
Method
Heat olive oil in a large frying pan over medium heat. Add onions, garlic, turmeric, and ginger; cook for 3-4 minutes until fragrant. Add stock, parsley, 1 tsp salt, ¼ tsp pepper, and sugar; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes, stirring occasionally, until onions are soft and infused with spices.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until almost al dente. Reserve 240ml cooking water, then drain.
Five minutes before pasta is ready, uncover the onion pan, increase heat to medium-low, and add artichokes, peas, olives, and 1 tbsp preserved lemon. Cook until peas are tender and artichokes warmed through.
Return drained pasta to the pot, add sauce, and stir well. Cook on low heat, adding reserved pasta water a tablespoon at a time if needed. Adjust seasoning with more salt or preserved lemon. Serve immediately with olive oil and grated parmesan.
Ras el Hanout Lamb Shoulder Méchoui with Pistachio and Apricot Salsa
This succulent lamb shoulder, infused with aromatic ras el hanout and slow-cooked, is guaranteed to be the star of any gathering. Serve with couscous, roast potatoes, or good bread.
For the Ras el Hanout (makes 50g)
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 10 gratings fresh nutmeg or ½ tsp ground
- ½ tsp ground cloves
- ½ tsp black pepper
- 1 tbsp dried rose petals (optional)
For the Lamb
- 2kg bone-in lamb shoulder
- 3 medium onions, peeled and quartered
- 3 tbsp olive oil
- 5 garlic cloves, peeled and minced
- 1½ tbsp ras el hanout
- 1¼ tsp fine sea salt
- ½ tsp black pepper
- 120-180ml chicken or vegetable stock
For the Salsa
- 1 small red onion, finely chopped
- 100g shelled pistachios, chopped
- 120g dried apricots, finely chopped
- 25g fresh coriander, finely chopped
- 4 tbsp olive oil
- 2 tbsp white-wine vinegar
- ½ tsp fine sea salt
- ½ tsp black pepper
Method
Preheat oven to 180C (160C fan)/350F/gas 4. To make ras el hanout, combine all spices and rose petals in an airtight container; stir to mix. Pat lamb dry and pierce flesh all over about 20 times with a sharp knife.
Arrange onions in the centre of a large roasting tin, place lamb on top. In a small bowl, mix olive oil, garlic, 1½ tbsp ras el hanout, salt, and pepper. Pour over lamb, turning to coat, and work into incisions. Keep fat-side up.
Pour stock into the tin to a depth of about 5mm. Cover tightly with foil. Roast for 3½-4 hours, basting every hour, until tender. Carefully remove foil (reserve) and roast for another 35-45 minutes until skin is crisp and golden, and meat is falling off the bone. Remove from oven, cover loosely with reserved foil, and rest for 20 minutes.
Meanwhile, combine all salsa ingredients in a small bowl; adjust seasoning.
Carve lamb and serve immediately with onions, pan juices, and salsa. These recipes are edited extracts from Madaq: Simple Everyday Recipes with the Flavours of Morocco by Nargisse Benkabbou.
