Chicken* tajine & quinces

For ➍

1 kg chicken in pieces*

2 quinces

2 yellow or white onions

2 tbs sunflower oil

for the charmoula marinade:

2 tbs olive oil

1 ts turmeric powder

1 ts ginger powder

½ ts cumin powder

¼ ts cardamom powder

½ ts pepper

1 ts paprika powder

1½ ts salt zest of ½ preserved lemon

juice of ½ preserved lemon

pinch of saffron, toasted

1 tbs chopped parsley

1 tbs chopped coriander

5 cl of water

Make the charmoula: chop the zest of your pickled lemon very finely. Squeeze out the pulp with your hands. Saffron threads are crushed into small pieces. Mix with the other herbs, spices and olive oil in a bowl. Heat your tajine** until hot.

Cut onions in half and then into slices. Cut quinces into 6-8 wedges. Pour the sunflower oil into your tajine****. Add the onion slices and make sure they are evenly distributed over the tajine.

Then divide the quince wedges over it. Sprinkle the rest of the charmoula over the tajine with a spoon.

Put the tajine** on a low heat. Let it stew for at least 1 h.

Check after 30 m whether there is still enough moisture in the tajine, as the onions release moisture. If necessary, add a little water.

Serve the tajine warm and traditionally with bread.***

*Cook the recipe with pieces of rabbit. You might to adjust the cooking time.

**For those who don't have a tajine: you can follow the steps above in a sturdy casserole.

Or bake in the oven:: bake the chicken golden brown in a pan and then mix it with half of the charmoula. Take a casserole and place half of your onions in it, then place the chicken, the rest of your onions, the quinces, the rest of your charmoula and the water. Cover with aluminum foil. Bake in a preheated oven at 180°C for 30-45 m.

***Or serve with couscous, rice, bulgur or other grains. In the latter case  pay close attention to the moisture level, you will probably have to add the entire 5 cl of water or even more.

Grilled fennel with citrus dressing & goat cheese

For ➍
2 fennel bulbs
4 clementines
50 g walnuts
120 g soft goat cheese
1 tbs olive oil
pepper & salt
dressing:
2 dl clementine juice
1 dl lime juice
2 tbs sugar
1 cardamom pod (or try ginger)
2 star anise
3 cloves

Make the dressing: mix the spices & sugar with the juice of clementines and lemons. Heat the seasoned juice and reduce to ½.
Cut the fennel bulbs lengthwise in (not too) thin slices, and drizzle with olive oil. Keep some fennel leaves on the side for finishing.
Heat a grill pan. Grill the slices of fennel and season with salt and pepper.
Divide the grilled fennel on plates, drizzle with the citrus vinaigrette and crumble the goat cheese on top. Peel the clementines and cut into thin slices.
Put slices on top. Add the coarsely chopped walnuts and a few tufts of fennel leaves far.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Mumbai seekh kabob (a Mumbai street sandwich)

For ➍
600 g ground lamb or beef
2 ts fresh ground garlic
1 ts fresh ground ginger
1 ts salt
2 tbs plain yogurt
½ ts cayenne pepper
5 sprigs coriander, finely chopped
1 onion, peeled & finely chopped

With moistened hands, combine and mix all ingredients.

Wet hands. Take a small amount of meat mixture and wrap around a skewer. Keep adding and shaping meat mixture around the skewer into a 25 cm long kabob*. Continue this process until all of the meat mixture is used. Broil for 10 m, turning to brown all sides.**

Garnish with tomato wedges and onion rings. For a spicier taste, add a finely chopped green jalapeno pepper.

*Or roll into meatballs. The meatballs can then be served inside a freshly roasted bum, with some tomato, onion and pepper.
**Or put it in a tandoori oven.

Served in a bun, this is one of the favourite snacks sold in the Muslim streets of Mumbai. At home, it can also be served with spinach.
Add a kind of pesto sauce by crushing an onion, some cardamom and coriander in a food processor.
Picture shows Kalbadevi, one of the most populated sections of Mumbai around 1890.

Zanzibar rice

For ➍
250 g basmati rice
10 cloves
10 cardamom pods (or the equivalent of ground cardamom)*
1 clove of garlic, minced
2 small shallots, minced
3 tbs groundnut (pinda) oil
salt & black pepper
(500 g chicken, fish, prawns or meat.***)

Soak the rice in fresh water during 30 m, refreshing the water at least 3 times.

Crush the cardamom pods. Put the rice in a steamer and cook, with 5 cloves and the cardamom**. Add a bit of salt.

Heat the oil and add the shallots and garlic. When coated, add 5 cloves and fry for 2-3 m.

Add the steamed rice and heat through for 2 m. Remove cloves. Add salt & pepper.

Serve with plain roasted chicken or baked/grilled white fish.***

*Replace 5 pods with a cinnamon stick or some ground cinnamon.
**You can put the cloves and crushed pods in a little bag for easy removal.
***For a Zanzibar pilau, bake the fish or chicken, cut into pieces, add them to the rice and cook together for 5-10 m to develop the taste. Add an extra ½ ts of cumin seeds and 2 ts of fresh ginger for a spicier taste.