 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there. Ingredients:
1 kg lamb shoulder |
4 small sweet potatoes, cut into chunks |
250 g sliced green beans |
1 large onion, finely sliced |
2 -3 large tomatoes, quartered |
4 garlic cloves, finely chopped |
1 (8 ounce) can plum tomatoes |
1 small handful cashew nuts or 1 small pistachio nut |
2 teaspoons garam masala |
1 teaspoon turmeric |
1 teaspoon ground coriander |
1 teaspoon ground ginger |
1 pinch saffron, soaked in water (30 min, whisky glass full) |
salt and pepper |
2 teaspoons cinnamon |
squeeze honey |
Directions:
1. Preheat oven to Gas mark 7 (220degrees).
2. Cut meat from lamb shoulder in 4cm cubes.
3. Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
4. Add sliced onions, tomatoes and garlic and some more spice…. Allow to brown.
5. Add saffron and water, stir for 3 – 4 min, add remaining spice.
6. Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
7. Leave to simmer for 3 - 4 min.
8. Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
9. Transfer to oven proof dish – no lid.
10. Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
11. Cook for another 1hr.
12. Add sliced green beans and return to oven for another 30 minute.
13. To serve:.
14. 1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.
15. Sweet nutty butternut - 1 butternut, diced and boiled.
16. Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
17. 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
18. Roughly chopped coriander leaves to finish.
|
|