I discovered an authentic fez, a row of decorated terracotta tagines shaped like the roofs of miniature temples and a silver four legged teapot with a lid shaped like an elegant bell. My best find has to be a showstopper of a *floor lamp crafted from wrought iron with panels of alternating metal lattice work and coloured printed glass that looked like panes of assorted boiled; fruit flavoured sweets that made me drool.
It arrived quickly, well packaged and very conveniently is adapted to hold a light bulb. Extra style points awarded for the inclusion of a gold flex rather than a standard black or white one. I decided to opt for a red candle shaped bulb to add a little more sultry atmosphere, once switched on it throws lots of lovely shapes onto the ceiling in my front room and casts a rainbow of lights around any surface it's placed on.
Although it’s a floor lamp, the flex is long enough to allow you to use it on a coffee table or an old wooden crate if you're looking for an easy but effective alternative and space is an issue, a few cosy scatter cushion gives you instant seating.
The lamp is portable enough to cheer up any room no matter how small and create a strong focal point for when your friends come around for dinner, and yes it does have to be cous cous, if only because it's the equivalent of Moroccan fast food, throw in a floaty kaftan a few tinned chickpeas, some spices and some lamb and your good to go. If you like the sound of my Moroccan coloured glass floor lantern you can find it here. Oh and if you have been inspired to dust off that tin chick peas check out this lovely recipe.
The recipe doubles up easily, just brown the meat in batches so the pan doesn’t cool too much when you add the lamb – meaning it’ll stew rather than brown.
- 2 tsp turmeric
- 2 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp plain flour
- 600g/1lb5oz diced lamb (shoulder is perfect)
- 2 onions, finely chopped
- 4 garlic cloves, chopped
- 2 tsp cinnamon
- 2 tbsp grated ginger
- 2 tbsp tomato puree
- 2 tsp coriander seeds, crushed
- 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
- 2 tins of chickpeas
- 2 tbsp raisins or sultanas
- olive oil
- salt and pepper
Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!
Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.
Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.
Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.
Serve with something simple, like cous cous, fresh coriander and a squeeze of lemon.
*Please note all thoughts and opinions expressed in this review are my own, images provided by Morcoccan Bazaar and recipe courtesy of www.foodforfriendsyeah.co.uk