RECIPE OF THE WEEK IS LAMB TAGINE! 👩🍳
This is a lovely recipe, ideal for cold evenings. It can be done in a slow cooker, a casserole, in the oven, or the stove, and it freezes really well.
I like to serve it with a little bit of couscous or quinoa, topped with some chopped coriander. It is filled with tasty spices and it is best if prepared a day before, but just a few hours beforehand will do too! 😋
Serves: 8 people Prep time: 30 mins + 1.5hr cooking
Ingredients:
1.5 kg shoulder lamb, diced
2 onions, chopped
2 cloves garlic, crushed
1 bunch coriander, chopped
1 cinnamon quill
1tsp ground cumin
1tp ground ginger
1 tsp paprika
1tsp saffron threads
6 tbsp olive oil / coconut oil
1 tsp salt
1 large piece orange peel
2 tins chopped tomatoes
2 tbsp tomato puree
375ml beef stock
1 bay leaf
2 tbsp honey
1 tin chickpeas, rinsed and drained
75g green olives.
Method:
1.Combine the lamb, onion, garlic, coriander, spices, oil and salt in a bowl. Cover and refrigerate OVERNIGHT.
2.Preheat the oven to 160°C. Heat a non-stick frying pan, add the lamb in batches and fry until lightly browned all over. As the meat is cooked, place in a Tagine or casserole dish. Add the orange peel.
3.Add the tomatoes, tomato puree, stock and bay leaf and cook for 1.5 hours.
4.If it is a bit watery, place on the hob and reduce on a high heat for 5 mins.
5.Add the honey, chickpeas and olives, stir through and simmer for 5 mins.
Note: If cooking in a pressure cooker, cook for 20 mins on high and let it come back to pressure naturally, if using a slow cooker, cook on low for 4-6 hours.
Variations: This could be made with chicken or beef but be sure to use the fattier cuts, like chicken thigh meat, so they can withstand the long cooking time. You could add some apricots or dates before it goes into the oven to add a sweetness.
Serving suggestions : Serve on a bed of couscous, cauliflower rice, quinoa or wholegrain rice, you can also add some preserved lemon to enhance.
Storage: The Tagine will keep in the fridge for 3-4 days and freezes very well, however, if you plan to freeze it, do not add the olives until it is defrosted or remove them before freezing as they don’t freeze well.
In this video, I used the following equipment
Zyliss garlic crusher https://amzn.to/2kBGtdE
Global knives https://amzn.to/2ZZCEBT
Lemon juicer Joseph Joseph https://amzn.to/2ZO08cW
Veggie speed peeler https://amzn.to/2QoBzzY
28cm casserole https://amzn.to/2nYgwGh
