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