I've been watching far too many TV Chef shows and have WAYYYY too much time on my hands. Having said that, this is absolutely delicious !!!!!
Lamb Tagine
2 lb of shoulder of lamb, cut into 2” cubes
2 lge onions, sliced thinly
1 lge red pepper, sliced thinly
12 olives chopped
Some mushrooms, quartered
500gms whole baby carrots
1 carton passata
½ pt lamb stock
½ pt red wine
4 oz dried apricots, cut into 1/4s
1 oz sultanas
2 tblspns ground almonds
6 sun dried tomatoes.
1 tsp cayenne
2 tspns ground black pepper
2 tspns paprika
2 tspns turmeric
2” stick of cinnamon
3 bay leaves
3 lge cloves garlic, crushed and sliced
1” cube of fresh ginger, grated
½ red chilli, sliced thinly
good pinch of saffron
about 1 tblspn of apricot jam
Add the saffron & sun dried tomatoes to the hot lamb stock and wine and leave to stand.
Fry the onions in olive oil till soft, then add the garlic and fry gently for another 2 minutes. Transfer this to the casserole dish.
Add the meat to the pan and fry gently till browned on all sides, then add the ground spices, ginger, cinnamon, bay leaves & chilli and fry for another 2 minutes till it coats the meat all over. Transfer the meat and spices to the casserole dish.
Take the tomatoes out of the stock and chop roughly, then add the tomatoes and stock / wine / saffron mix to the pan and deglaze. Add the peppers, carrots, olives, carrots, mushrooms, apricots & sultanas, and then add the jam and ground almonds.
Simmer for 5 minutes, then add the passata, bring back up to heat, then transfer the lot into the casserole dish. Mix well and place in a low oven (Gas 3 Elec 150C) for 2-3 hours, or until the lamb is tender.
Serve with rice or baby new potatoes.
My lot were very vocal in their praise of this dish, and even though I say it myself, it's my best dish in the new kitchen to date !


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