Surf & Turf Tajine with Lamb Shoulder and River Crayfish

Surf & Turf Luxury Tajine Lamb Fish and Meat Moroccan Festive Slow cooking

Surf & turf is always a celebration, and in a tajine made from enameled cast iron this luxurious concept takes on a warm, spiced twist you won't forget easily. The lamb braises for hours until tender and full of flavor, while the river crayfish are added at the last moment so they keep their bite. Combine that with ras el hanout, preserved lemon and fresh coriander, and you have a dish that really makes a statement. If you want to do more with cast iron in the kitchen, be sure to also check out the enameled cast-iron pans to make these kinds of dishes even more versatile.

x_ckl_recipe_markerSurf & Turf Tajine with Lamb Shoulder and River Crayfish Slow-braised lamb meets juicy river crayfish in an aromatic, spiced tajine. This is the ultimate surf & turf dish for anyone who really wants to savor their meal at the table. How to make a Surf & Turf tajine with lamb shoulder and river crayfish? Main course Moroccan-Mediterranean 4 servings 20 min 2 hr 15 min

Cut the lamb shoulder into large pieces of about 4 cm and pat them dry with paper towels. Season generously with salt, pepper and half of the ras el hanout.
Heat a splash of olive oil in the tajine over medium heat. Brown the lamb pieces in two or three batches until browned all over, remove them and set aside.
Sauté the chopped onion and garlic in the same fat until soft, about 4 minutes. Add the remaining ras el hanout, the ground cumin, ground coriander and turmeric and stir for 1 minute over low heat.
Return the browned lamb to the tajine. Add the canned peeled tomatoes, the chicken stock, the preserved lemon wedges and the green olives. Bring everything to a boil.
Put the lid on the tajine, reduce the heat to low and let it simmer gently for 1 hour and 45 minutes. Check occasionally that there is enough liquid and add a splash of water if needed.
Taste the sauce and season with salt and pepper. Place the crayfish on top of the lamb, replace the lid and cook for another 8 to 10 minutes until the crayfish are cooked through and nicely pink.
Sprinkle with fresh coriander and a squeeze of lemon juice just before serving. Bring the tajine straight to the table and serve with warm Moroccan bread or couscous.

Surf & Turf Luxury Tajine Lamb Fish and Meat Moroccan Festive Slow cooking 800 g lamb shoulder, boneless 300 g river crayfish tails, peeled (or whole river crayfish) 2 onions, finely chopped 3 garlic cloves, minced 2 tbsp ras el hanout 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp turmeric 400 g canned peeled tomatoes 200 ml chicken stock 1 preserved lemon, in wedges 100 g green olives, pitted 2 tbsp olive oil Juice of 1/2 lemon Fresh coriander, to taste Salt and pepper to taste Enameled cast-iron tajine Cutting board Sharp knife Wooden spoon Paper towels Measuring cup Tajine tajine-store Measuring cups measuring-cup Chopping Board chopping-board Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Blackwell grill pan cast iron 26 x 26 cm – without non-stick coating – suitable for all heat sources Blackwell Grillpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Surf & Turf with prawns and beef tenderloin foodies-surf-turf-with-prawns-and-beef-tenderloin Surf & Turf with lobster and beef tenderloin foodies-surf-turf-with-lobster-and-beef-tenderloin

Recipe

Surf & Turf Tajine with Lamb Shoulder and River Crayfish

Slow-braised lamb meets juicy river crayfish in an aromatic, spiced tajine. This is the ultimate surf & turf dish for anyone who really wants to savor their meal at the table.

Course	Main course
Kitchen	Moroccan-Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Total	2 hr 15 min

Equipment

Enameled cast-iron tajine
Cutting board
Sharp knife
Wooden spoon
Paper towels
Measuring cup

Ingredients

800 g lamb shoulder, boneless
300 g river crayfish tails, peeled (or whole river crayfish)
2 onions, finely chopped
3 garlic cloves, minced
2 tbsp ras el hanout
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
400 g canned peeled tomatoes
200 ml chicken stock
1 preserved lemon, in wedges
100 g green olives, pitted
2 tbsp olive oil
Juice of 1/2 lemon
Fresh coriander, to taste
Salt and pepper to taste

How to make a Surf & Turf tajine with lamb shoulder and river crayfish?

Cut the lamb shoulder into large pieces of about 4 cm and pat them dry with paper towels. Season generously with salt, pepper and half of the ras el hanout.
Heat a splash of olive oil in the tajine over medium heat. Brown the lamb pieces in two or three batches until browned all over, remove them and set aside.
Sauté the chopped onion and garlic in the same fat until soft, about 4 minutes. Add the remaining ras el hanout, the ground cumin, ground coriander and turmeric and stir for 1 minute over low heat.
Return the browned lamb to the tajine. Add the canned peeled tomatoes, the chicken stock, the preserved lemon wedges and the green olives. Bring everything to a boil.
Put the lid on the tajine, reduce the heat to low and let it simmer gently for 1 hour and 45 minutes. Check occasionally that there is enough liquid and add a splash of water if needed.
Taste the sauce and season with salt and pepper. Place the crayfish on top of the lamb, replace the lid and cook for another 8 to 10 minutes until the crayfish are cooked through and nicely pink.
Sprinkle with fresh coriander and a squeeze of lemon juice just before serving. Bring the tajine straight to the table and serve with warm Moroccan bread or couscous.

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An enameled cast-iron tajine is exactly the right tool for this dish. The material holds heat for a long time and distributes it evenly, so the lamb becomes truly melt-in-your-mouth tender. The conical lid also ensures that all the steam and flavor circulate inside the pot. After almost two hours of simmering you'll have a sauce you’ll want to scoop up immediately with fresh bread.

Want to make this dish even more impressive? In the final step add a handful of mussels or tiger prawns alongside the crayfish for extra seafood flavor. Always serve with plenty of bread or couscous to mop up that rich sauce. This is the kind of meal people remember for a long time.