So following on from the lemony prawn bruschettas in my last Come Dine With Me post here, the main course of the evening was lamb tagine.
I have to admit this took me a lot longer than I expected it to, mainly because I found cutting up the lamb an absolute nightmare!
I have some kind of fear of raw meat...I think it feels absolutely vile. That squidgy, slimey, cold gooeyness, EW.
Anyway enough of that, the recipe went as follows:
- 1 tbsp ground ginger
- 1-2 tsp black pepper
- 2 tsp ground cinnamon
- 1 tbsp turmeric
- 1.5 tbsp paprika
- 0.5 tsp chilli powder
- 2.5lb/1.1kg cubed boneless lamb
- 450g/1lb grated onions
- 3 crushed garlic cloves with 0.5tsp salt
- 5 tbsp olive oil
- 175g/6oz dried apricots
- 50g/2oz raisins/sultanas
- 85g/3oz toasted flaked almonds
- 1 tbsp honey
- 300ml/0.5 pint tomato juice
- 400g can chopped tomatoes
- 300ml/0.5 pint hot lamb stock (I actually used vegetable stock instead)
- fresh chopped coriander to garnish
- couscous to serve
1. Put the spices in a small bowl and mix them well. Put the lamb in a large bowl and coat them evenly in the spices using your hands
2. Put the casserole dish on high heat on the hob and heat the oil. Add the lamb and cook until browned. You may need to do this in batches.
3. When all of the meat is browned, remove it from the pan, turn the heat down low and add the onions and garlic. Stir and cook until soft but not browned, stirring often. This will take about 10 minutes.
4. Return the lamb to the pan and stir in the remaining ingredients. Bring to the boil, cover and turn the heat down. The casserole should be left to simmer for approximately 2 hours, stirring halfway through.
5. About 15 minutes before the end, prepare the couscous and serve.
|Ok so admittedly my presentation was pants but trust me, my friends eat with their mouths, not their eyes.|
This really did taste good, even if I do say so myself!
It went down a treat.
This recipe is off a page ripped from a magazine which I think was a Good Food magazine!
Will you be giving this a go?
Thanks for reading,