In my
September In Review video I mentioned that I have been loving making (and eating) lamb tagines. I have written up my recipe - please see below. My apologies for the lack of photos - the many times I have made the tagine, the ravenous hordes have descended before I have had the chance to take nice photos...
This recipe serves four or five hungry people.
Ingredients:
1kg lamb neck fillet
1 large onion, diced
2 cloves of garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp hot chilli powder
1/2 tsp ground turmeric
a few strands of saffron
2 small cinnamon sticks
1 lemon, unwaxed
500g of passata
150g dried apricots
125g dried pitted dates and/or sultanas
1 pint of lamb stock, or the water the lemon was boiled in
50g shelled pistachios
50g flaked almonds
Method:
1. Pre-heat the oven to
150C (for fan-assisted ovens)
2. Boil the lemon in a
saucepan of water for 20 minutes, remove carefully and dice up the whole lemon
while removing the seeds. Put the diced up lemon in a dish to use later. You
will also want to retain the water it was boiled in for later...
3. Dice the lamb neck
and fry in a large oven-proof (and lidded) casserole dish over a very hot heat.
Once the meat has browned, remove it from the casserole dish and set aside.
4.
In the same casserole dish you browned the lamb in, add the
onion and garlic with some oil and start to sweat this down.
5.
Once the onion and garlic have started to soften, add all
the spices (except the cinnamon stick and saffron) and stir over the heat to
release the flavour.
6.
Add the lamb back in after a few minutes and stir the meat
into the onion and spice mix, so that everything is thoroughly coated.
7. You will now want to add
your chosen liquid and also the passata. If your chosen liquid is lamb stock, then add the few strands of saffron
to the stock before you pour over the meat. If you prefer, you can simply use
the leftover lemon-y water from Step 2 and add the saffron to this. Stir!
8. Add in the cinnamon
stick, all the fruit (including the lemon) and the nuts and turn up the heat until
the liquid is at a simmer, and let it bubble for a few minutes on the hob.
9. Once the mix has bubbled
away nicely for a few minutes, put the lid on the casserole dish and pop it in
the oven for between 2 and 2.5 hours.
10. Serve with a scattering of fresh coriander, rice, couscous or a green salad and
watch the tagine magically disappear.
Let me know if you make this recipe - did you change anything? Are there any other recipes you make that are great comfort food meals?
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