North African Lamb Tagine with Cous Cous

uncooked-lamb-tagineOn Saturday we had our friends Sam and Zoe over for dinner. I decided to cook this because it went so well last time I made it for my parents. We bought a second tagine for the occasion from TK Maxx, because our usual one can only really stretch to three people and it’s just not the same in a casserole dish. The meal was enhanced by Zoe’s fresh bread and by following it with Sam’s not quite set summer pudding. I will have to get that recipe off him and put it on here at some point….. Goes well with red wine or rum, lime and ginger beer.

happy-people-eating-lamb-tagine

Serves 4

Cooking time: 2 1/2 hours @ 150c
Total time: c. 3 hours

Ingredients

For the tagine:

– 1 tbsp vegetable oil
– 500-700g diced lamb neck (or shoulder)
– 2 red onions, wedged
– 3 cloves of garlic, grated
– 1 bell pepper (any colour), thick diced
– 1 small aubergine, diced
– c. 200ml vegetable stock
– 500g passata
– blob tomato puree
– 1 tin chick peas
– 1 tsp paprika
– 2 tsp ras-al-Hanout (you can get this in the spice room in Al-Amin on Mill Road)
– 1 tsp rosemary
– 1 cinnamon sick
– salt and pepper for seasoning

For the cous cous:uncooked-lamb-tagine-closeup

– enough cous cous for 4 people (I will get back to you on this… I just guess)
– 1 tsp vegetable stock
– 1/2 pack of feta, cubed
– handful of rasins
– a few pine nuts
– dried mixed herbs

Method

  1. Heat the oil in a pan, or if you have a cast iron based tagine, do it straight into that.
  2. Add the diced lamb and cook until browned all over, about 3-4 minutes. Take out and leave on a plate.
  3. Add the wedges of onion and grated garlic and let the onion brown a little bit.
  4. Add the bell pepper and fry up a bit more, the aubergine. You might want to add some more oil but not too much.
  5. Add the stock, I’m lazy and sprinkle on some bouillon and then some boiled water from the kettle and stir it in.
  6. Mix in the passata and squirt in a little bit of tomato puree. Stir it all up.
  7. Pop the lamb back in and add the chick peas, spices and seasoning.
  8. Transfer into the tagine if you have used a pan.
  9. Sprinkle on some rosemary.
  10. Put it in the oven for about 2 1/2 hours at 150c.
  11. Just before it’s ready, put the cous cous in a heat proof bowl (Lazy man’s strategy).
  12. Sprinkle it with vegetable stock powder.
  13. Pour on just enough boiling water to cover it and leave for 30 seconds.
  14. Stir and rake cous cous with a fork.
  15. Season and serve with the tagine.

North-african-lamb-tagine

Sorry, kinda forgot about the blog again and just dug straight in…..

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