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Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech

This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh riad kitchen in Morocco, where I first learnt to make it from Jamila, the riad cook. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish.

I first made this Moroccan lamb tagine with prunes and almonds recipe in Marrakech, Morocco, and it’s one of my favourite tagine recipes.

In the Moroccan Edition of Weekend Eggs I wrote about how there were many different versions of chakchouka – well, that’s nothing compared to the variations of tagine.

You won’t find two cooks who’ll agree on what exactly should go into a tagine as most follow their own family’s recipe, finely tuned in their ancestor’s kitchens over decades.

I watched Jamila, the cook at our Marrakech riad make this Moroccan lamb tagine with prunes and almonds and while I loved the results, there are a couple of things that I wanted to do differently so I’ve tweaked the recipe accordingly. Just don’t tell Jamila – she’s a force of nature!

Update: July 2021: If you enjoy our Moroccan lamb tagine with prunes and almonds recipe, check out our collection of our best stew recipes for more hearty winter warmers.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech

While tagines (also written as tajines) are mostly made with meat, we had a tagine with pulpo (octopus) that was sublime in Essaouria.

I ended up making the final version of this Moroccan lamb tagine with prunes and almonds recipe at our Essaouira riad, having shopped that morning in the vibrant local markets – and what wonderful markets they are!

I do realise the irony of cooking lamb tagine in a place known for its seafood, but there is fantastic lamb and beef in the region – in fact the meat sold at the markets comes from just 15 minutes away where the cattle happily graze on the lush green coastal grass.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

Tips to Making This Moroccan Lamb Tagine with Prunes and Almonds Recipe

For this Moroccan lamb tagine with prunes and almonds recipe it’s best to use the shoulder, neck or shank of the lamb. One of the ideas of the dish – as with most stews – is to use the cheaper cuts of meat and render them tender through slow cooking.

I like to sweat the onions and the garlic down before adding the meat. Then I like to brown the meat as well. I think this adds to the flavour of the dish.

When you make this, leave plenty of time because it can take longer than you might expect for the meat to achieve that fall-apart tenderness. Think slow-cooked lamb shanks.

This Moroccan lamb tagine with prunes and almonds recipe is usually made in a tagine pot, a glazed clay base and a large conical lid that’s designed to guide the condensation from cooking back into the pot.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

You can use a pressure cooker if you want, as it cuts the simmering time down to about an hour. Don’t quote me on that, though.

Sad confession: when making this dish in Australia years ago, we had to order in pizza because my tagine wasn’t ready at 10pm – even though it was on the stove at 6pm.

To be safe, leave it for at least four hours from the onions hitting the pan to possible serving time – or have your local pizza place on speed dial and eat it the next day.

The best things about this Moroccan lamb tagine with prunes and almonds recipe are that, firstly, it’s dead easy, and, secondly, it will fill your home with the most delicious aromas. Serve it with some crusty bread or plain couscous.

Note: you can buy the Ras el Hanout spice mix online if you can’t get all of the ingredients separately to make your own.

Moroccan Lamb Tagine with Prunes and Almonds Recipe

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Moroccan Lamb Tagine with Prunes and Almonds Recipe

Print Recipe Rate Recipe
Moroccan tagine is essentially a slow-cooked stew, made from meat (generally lamb) or chicken, but could contain anything from duck to fish. This is the classic lamb version.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Main
Cuisine: Moroccan
Servings: 2 People
Calories: 767kcal
Author: Terence Carter

Ingredients

  • 500 g lamb neck shoulder (cut into 4cm pieces) or shanks if you prefer
  • 3 tablespoons of olive oil
  • 1 large onion sliced finely
  • 2 large cloves of garlic peeled and crushed
  • 1 mixed bunch of parsley and coriander cilantro tied into a bouquet
  • 1 teaspoon ras el hanout see recipe below
  • 1 teaspoon cumin
  • ½ teaspoon crushed saffron threads
  • 1 teaspoon saffron powder sometimes called “yellow Moroccan food colouring”
  • 1 teaspoon ground ginger or minced fresh ginger
  • 2 cups of water
  • 1 cup of pitted prunes
  • ½ cup almonds preferably slivered
  • ½ cup of freshly toasted sesame seeds

Instructions

  • Sweat the onions in olive oil over medium heat in a large pan until translucent. Add the garlic and stir until fragrant (about 5mins).
  • Add the lamb and brown all sides of each piece.
  • Add the rest of the ingredients on the list up to the pitted prunes, and stir.
  • Pop the lid on top and simmer for at least two hours before checking for doneness.
  • As the tagine gets close to being ready, the sauce should reduce to what appears to be syrupy onions and oil. This, readers, is a ‘good thing’.
  • When you think you have about an hour to go, try it to see if it needs more seasoning and add salt and pepper to taste. Add the prunes and the almonds.
  • It’s around this stage that some recipes add sugar or honey. Taste and add them if you wish although I never have.
  • As you get close to serving, do your couscous then transfer the tagine to the tagine pot and crank the heat up a little. Try to find that damn bundle of parsley and coriander as you don’t want anyone eating that.
  • When you’re ready, sprinkle the sesame seeds on top and place the tajine, and the couscous, in the centre of the table – it’s meant to be shared!

Nutrition

Serving: 1g | Calories: 767kcal | Carbohydrates: 56.4g | Protein: 33.9g | Fat: 49.3g | Saturated Fat: 14.1g | Polyunsaturated Fat: 35.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Fiber: 9.5g | Sugar: 18.9g

Ras el Hanout Recipe

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ras el Hanout

Print Recipe Pin Recipe Rate Recipe
This North African spice mix is used in tagines and as a marinade.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Spice Mix
Cuisine: North African
Servings: 1 small jar
Calories: 39kcal
Author: Terence Carter

Ingredients

  • 1 ½ teaspoons coriander seeds
  • ¾ teaspoon cumin seeds
  • ½ teaspoon crushed chilli flakes
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric

Instructions

  • Toast the whole spices separately in a small pan over a medium-high heat. Watch the pan closely and remove from heat as the spices change colour and release their aromas.
  • Tip the spices into a spice or coffee grinder and grind to a powder. Add the ground spices and give the grinder an extra whiz to combine the spices. You can store the Ras el Hanout in a sealed jar for up to six months. If the spice mix has been on the shelf for a couple of months you can ‘awaken’ the mix in a small pan over a medium heat until the mix releases its aroma.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 84mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1280IU | Calcium: 60mg | Iron: 2.7mg

Do let us know if you make our Moroccan lamb tagine with prunes and almonds recipe. If you liked it, see my other posts in our series The Dish (now filed under Recipes) in which I search for and learn to make quintessential regional dishes, including a chocolate snack with a Michelin-starred chef in Barcelona, Rabo de Toro (oxtail stew) in Jerez, and Cassoulet in Ceret.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Marion says

    March 5, 2010 at 6:09 am

    Nice blog post and pics! I’ve never been to Morocco, but I love Tagine! Thanks for sharing this delicious recipe. :)

  2. Terence Carter says

    March 5, 2010 at 6:23 am

    You’re welcome Marion! You must go there! Hope that you get there some day – it’s worth it!

  3. Heather Carreiro says

    March 13, 2010 at 12:38 pm

    Your dish looks “mmm zien” (Moroccan Arabic for delicious!) – I lived in Ifrane (north of Fez) for year and have experimented with several different kinds of tajine, although I’ve never tried one with prunes. Will have to test out this recipe!5 stars

  4. Terence Carter says

    March 13, 2010 at 3:03 pm

    Zien! We know Ifrane well, went skiing at the slopes near there once! We’ve lived in the Middle East for 12 years and have been to Morocco a few times. That dish is one of Lara’s favourites so it’s the one we settled on, it’s quite popular over all of Morocco and the ingredients are easy to find. For some people the preserved lemons for some tagines are not readily available.
    Give the dish a go, it’s great for winter.
    Cheers,
    T

  5. Heather Carreiro says

    March 14, 2010 at 4:03 am

    My Portuguese family does weekly Sunday dinners – when it’s my turn to cook I might go Moroccan on them, bust out the tea set from Fez and everything! Living in Ifrane was a trip. It got SO cold there. One day it would be snowing (even into April and May) and the next you could wear a t-shirt and sit outside.

  6. Terence Carter says

    March 14, 2010 at 6:30 am

    Well anything’s better than endless bacalhau! After a week in Portugal I feel like a walking piece of salt cod…
    My memories of Ifrane are the beautiful blue skies and the damn freezing temperatures.The snow was HARD too. Love to go back one day…

  7. Peter says

    November 30, 2010 at 1:07 am

    What’s the point of having a tagine if you do most of the cooking in a pan and only transfer it at the end?

  8. Terence Carter says

    November 30, 2010 at 1:31 am

    Peter,
    Thanks for your comment.
    Hate to burst your bubble, but most tagines are cooked in a huge pot and only transferred to the tagine pot for final heating over an open flame before serving (I’ve been in quite a few Moroccan kitchens!)
    It’s rarely cooked from scratch in the tagine pot – the pot itself is not easy or sensible to cook in. For instance, it’s very hard to brown meat in the tagine pot.
    These days manufacturers such as Le Creuset have brought out cast iron bottomed pots that make cooking tagine in them from scratch far more practical.

  9. Mohamed says

    January 18, 2011 at 3:05 am

    Thanks for the info, I am Moroccan but I live now in Australia, this is my favorite Tagine ever, ahhh I missed it lot, I tried to make it several times but never turns like mum’s Tagine.
    Salam

  10. laradunston says

    February 20, 2011 at 8:57 am

    Hi Mohamed – no cooking is ever as good as Mum’s cooking, is it? You must try this particular recipe and let us know how you like it. Shukran for visiting us here!

  11. Lisa says

    February 26, 2012 at 3:44 am

    Love love love Tajines! You are mikang me realizethat I have not made many lately!I own many tajine dishes!!!Le Creuset is great!Lovely post!

  12. Josh says

    March 25, 2012 at 9:12 pm

    Terence, many thanks! This is the best lamb tagine recipe I’ve come across from the many on the web, a simple and failsafe way of creating an authentic dish.

    For me it’s fine to leave the herbs in the dish, as they’re all but disappeared by the time it’s done. I also prefer to keep the almonds whole. I don’t bother with the Ras al hanout, because I prefer to add the spices myself – mainly coriander powder, nutmeg, a touch of cayenne pepper.

    I live near Portobello in London, which has a large Moroccan population. So fortunately I can get nice fresh tagine ingredients from Portobello market and the Moroccan butchers here.

  13. Terence Carter says

    March 26, 2012 at 10:56 am

    Thanks Josh.
    As the herbs are tied with kitchen string, it’s a good idea with my version to pluck them out!
    That’s great that you can get good fresh ingredients, nothing worse than old dried herbs.
    I’ve had this recipe with a mix of almond slivers and whole almonds too, it’s really down to personal preference and how you want to present the dish.
    Cheers,
    T

  14. Todd B. says

    April 25, 2012 at 9:40 pm

    I FOUND IT!!!! I stumbled across your site & this recipe 6 months ago, made it & it was outstanding!!!! Have been looking for it again for a few weeks & I found it again!!! I have a Moroccan cookbook but this is BY FAR the best recipe- I think its the addition of the ras el hanout- I have made others & it was missing something. Was able to get ras el hanout here in Geneva that gets sent to the king of Saudi Arabia as its his favorite & its quite good & surprisingly not that spendy! On my way to the shop to get everything else- its on the menu tonight!!!!5 stars

  15. Lara Dunston says

    May 2, 2012 at 12:12 pm

    Hi Todd – so pleased to hear that. And so glad to hear it worked out well. If that Ras el Hanout is being sent to the Saudi king it must be pretty special. Enjoy!

  16. Brenda says

    December 31, 2012 at 8:44 am

    Hi.

    Just wanted to say thanks for the recipe. We made it tonight and it was delicious.

  17. Terence Carter says

    December 31, 2012 at 12:43 pm

    Thanks Brenda, glad you liked it!

  18. Sharon says

    October 18, 2014 at 7:55 pm

    Hi Terence
    This was sublime – thank you for transporting us from uMhlanga, in South Africa to Morocco. I added a few extras like fish sauce, chicken stock & a little chilli powder, topped with fresh coriander and served it with cauliflower mash – it was excellent !

    Thank you – your website is stunning.

  19. Lara Dunston says

    October 19, 2014 at 1:49 am

    Hi Sharon – I’ll answer on behalf of Terence, who is busy finishing his photography portfolio site at the moment. Pleased you loved the recipe, though sounds like it became a fusion of sorts with that fish sauce, chili and coriander. The most important thing is that you enjoyed it! Thanks for trying it out and thanks so much for sharing your feedback – both on the recipe and the website. x

  20. Terence Carter says

    August 20, 2015 at 2:34 pm

    Thanks for your comment Sharon!5 stars

  21. KuziM says

    March 20, 2016 at 8:18 am

    That was great, our lamb tagine turned out great. Great instructions to make it, I would recommend a bit more water as our sauce was great but I burned it a little! The prunes (at least ones I got) I needed to cook them longer (throw them in earlier than the almonds).
    But overall holy shit! My wife is laying next too me happy as fuck after that meal!5 stars

  22. Lara Dunston says

    March 20, 2016 at 8:05 pm

    Thanks, Andrei! That’s what we love to hear! Yes, you can definitely keep adding a little water if you need to. How much you need really depends upon how high your heat is and how quickly it’s reducing. Ditto re the prunes – they differ in how hard/soft they are all over the world, so if you had hard ones, yep, good idea adding them in earlier. We used to get quite soft ones in the Middle East so wasn’t really necessary. We’ll add that to the recipe. So pleased the recipe was a success and you enjoyed this dish! And thanks so much for dropping back here to give us your feedback. Greatly appreciated!

  23. Julius Landucci says

    January 28, 2019 at 11:58 pm

    We really love your web site, it has nice articles, Thank you!

  24. Lara Dunston says

    February 7, 2019 at 6:49 pm

    Thank you for the kind words! Greatly appreciated :)

  25. John P says

    June 14, 2020 at 8:20 pm

    This turned out amazing! We have really good lamb in Scotland and my butcher knew just what cut of lamb (a mix of neck and shoulder with just the right amount of fat) to give me. I do understand why the prunes go with this, instead of apricots which I’ve seen – apricots are much better going with chicken. I’m also intrigued with that octopus version you mentioned!5 stars

  26. Terence Carter says

    June 15, 2020 at 10:13 am

    Hi John, you are so lucky, we loved our local butcher in Edinburgh when we stayed there.
    You’re right about the prune/apricot divide! I’m not sure whether the octopus tagine thing is only in Essaouria or all along the cast, it was amazing, though.
    Thanks for your comment.
    T

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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