I’ve had this LAMB TAGINE recipe for years, but haven’t made it for ages. Perfect for this cold weather we are having. I think it’s a recipe from Delicious magazine. It will serve 8 little appetites.
You need to start the recipe a day before.
1.5kg shoulder lamb, diced
1 large Spanish onion, grated (red onion)
2 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
120ml (6 tbs) olive oil
1 tsp salt
1 large piece orange peel
800g chopped diced tomatoes
2 tbs tomato paste
375ml beef stock
1 bay leaf
30g butter, diced
2 tbs honey
240g can chickpeas, drained, rinsed
1/2 cup green olives
chopped mint, to garnish
- Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl. Cover and refrigerate overnight.
- Preheat oven to 160°C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.
- Drain tomatoes, reserving juice. Set tomatoes aside.
- Combine tomato juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1½ hours.
- Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan). Add diced tomatoes and butter and reduce for 2 minutes, then add honey, chickpeas, olives and meat. Cook, stirring, for 1-2 minutes. Garnish with mint.
I used an 800g diced tomato tin instead of fresh tomatoes and I used a 400g can of chickpeas.
I cooked it for about 3 hours until the meat was really tender. I added the chickpeas, tomato and honey after about 2 hours. By then the dish was quite thick, so I didn’t have to do step 5. I didn’t add olives or butter.
I served it with couscous (to which I added butter, green olives, preserved lemon and flat-leaf parsley) and a carrot and radish salad.
I am a happy person and I get excited about all kinds of things: new earrings, a bogan wig, a great meal or a long holiday.
BUT, nothing like this guy!
Go and check on the web “Icelandic commentator goes wild Euro 2016”.
WOW. Talk about excitement!
I will have to readjust my excitement dial I think!
Wildflower’s menu is inspired the seasons of the Nyoongar calendar.
Makuru (June and July) is the fertility season and the cold and wet time of the year.
Homemade sourdough bread and butter with macadamias.
Raw Shark Bay Saucer scallops, sesame cream, apple, fennel. The white bits are an apple and fennel granita.
Dorper lamb, wood grilled, salt baked celeriac, mustard, bush tomato paste.