Monday, February 8, 2010

Lamb Tagine

Cinnamon girls

Never really having been a fan of cinnamon with meat/savory things, I had never cooked a Tagine. Now I see the error of my ways. Cinnamon and meat can be truly amazing as long as you are not too heavy handed with the spice rack. The balance of flavors in the spices in this recipe are just perfect. I found it on this great blog, and have altered it only ever so slightly.

Cook it for three hours and it becomes melty, savory, sweet and delicious. I really want to make this again soon, it was so the perfect supper for a cold Sunday. The kind of thing that makes me say 'MMmmmmmm' repeatedly and at an inappropriately loud level.

Serves 4
2 tsp turmeric
2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp plain flour
600g diced lamb shoulder
1 large onion, finely chopped
4 garlic cloves, chopped
2 tsp cinnamon
2 tbsp grated ginger
2 tbsp tomato puree
2 tsp coriander seeds, crushed
12 cherry tomatoes
12 dried apricots
2 tbsp sultanas
olive oil
salt and pepper
2 tbsps natural yogurt

Pre heat your oven to 160c. Mix together the flour and the turmeric, paprika and cayenne, then use this to coat your lamb chunks. In a large casserole (one that has a tight fitting lid) heat some olive oil and fry off the meat until it has browned. Remove from the casserole and set aside

In the same casserole, sweat the onions and garlic until they are soft and translucent. Then add the rest of the spices, and stir, followed by the rest of the ingredients and the browned meat.
Add in hot water until you have nearly but not quite covered the meat. Stir everything around to get all the meat juices and flour at the bottom of the pan to dissolve into the water.
Cover the casserole with the lid (or some tin foil if you have no lid) and bake in the oven for 2 hours and 30 mins (or longer if you like).

Check the Tagine, give it a stir and if its too liquid, place back in the oven with the lid off for about 20 mins. Taste and add salt and pepper to season if necessary. Stir in the yogurt before serving to give it a bit of extra richness and a lovely creamy texture

Delicious served with cous cous or bulghar wheat


SJ said...

Hi there I have only recently made a tagine too .. love it!
I got my recipe from this blog

Lu said...

Hey Sarah Jane - thanks for that link - what a nice site - that lady's been blogging for yeras - I feel like a young pup now, tagines great - inbetween a stew and a curry - geographically speaking

katkats kitchen said...

That loves Gorgeous, I love Morrocan food

aoife mc said...

Yum! I adore cinammon so I'm down with it being in meat, on toast, in cakes...wherever, it's all good!

SJ said...

aoife mc have you had cinnamon on porrige with grated apple? delish .. tastes like a treat but actually really healthy :-)