Monday, March 08, 2010

Tagine over the asylum

An excellent recipe for lamb tagine from I'm not the greatest cook, and I don't really like to follow recipes (too impatient), but I followed this one, the results were delicious, and I was inordinately pleased with myself as a result. I love the sweet and savoury combination of lamb and apricots. I was once told by a po-faced personal trainer, who fancied himself as a nutritionist, that I should never combine fruit and meat: I am frequently delighted to ignore that advice. If this doesn't make you feel hungry, here's some painstaking sausage-related research.

Ingredients (serves 4)

2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
2 teaspoons salt
2 tablespoons olive oil
grated rind and juice of 2 lemons
1.2kg diced lamb
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
1 cup thick, Greek-style yoghurt
1/2 cup pistachio kernels, roughly chopped
couscous, to serve


1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.
2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.
3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.


Claire said...

Recipes? It'll be knitting patterns next.

LottieP said...

In five years of writing this blog (five years!) this is the first time I've ever posted a recipe. It has excellent qualifications though: it's probably one of the nicest things I've ever cooked.

Now let me find a nice knitting pattern for you...