With the Halifax Food Festival and the Bradford Curry Festival coming up next weekend, I thought in this column it was time to turn up the heat - well it is summer after all!
This lamb tagine recipe may look complicated as it has a lot of ingredients, but it could not be simpler to make.
A lot of people will collect a whole shelf full of herbs and spices in their kitchen and more often than not only use them once in a blue moon. Thankfully, this recipe uses all of those spices that you may not have used for a while. The complexity of flavours matched with the simplicity of the cooking process truly makes this a winning dish for all domestic and professional chefs.
With the great summer weather we have been having, this fresh, spicy and filling dish can be enjoyed on a sunny afternoon with simple flatbread or a portion of rice. Why not try adding some of the herbs and spices to your water (just a teaspoon) when cooking your rice to give it the extra lift that will perfectly complement this mouth watering and truly satisfying tagine. As you can see the chili flake element of the recipe is optional so you can suit your personal preference when it comes to adding heat. Take it from me that this recipe responds well to a little extra chilli for those that can stand the heat! Enjoy.
Lamb Tagine (serves 4)
• 500g lamb, scrag end of neck – trimmed of
fat and diced
• 2 tablespoons vegetable oil
• 1 onion – peeled and chopped
• 2 garlic cloves – peeled and crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon dried chilli flakes (optional)
• 400g can chopped tomatoes
• 1 teaspoon of lamb or vegetable stock
powder made up with 200ml boiling water
• 100g dried apricots – each chopped into 4
• 50g flaked almonds
• 2 tablespoons coriander – chopped
• black pepper to season
• large saucepan with lid
• wooden spoon
• small side plate
• chopping board
• sharp knife
• garlic crusher
• can opener
• measuring jug
How to Make
1. Heat the oil in a large saucepan. Add the lamb and gently fry until browned. Set aside on a plate.
2. Add the onion and garlic to the pan and cook over a medium heat until softened. Then add the cumin, coriander, ginger, cinnamon and chilli (if using) and cook for a further 2 minutes.
3. Return the lamb to the pan along with the tomatoes, stock, apricots and almonds and cook slowly for 1 hour 15 mins until the lamb is tender.
4. Add the chopped coriander and a generous amount of black pepper.
5. Serve hot with couscous.