Lamb & Sweet Potato Tagine

Standard

Otherwise known as THE BEST DAMN RECIPE IN THE WORLD, EVER. (Especially after you’ve received a right royal soaking.)

We cannot claim to be the inventors of this recipe – it’s been stolen and borrowed and edited from many sources, from Rachel Allen to Antony Worrall Thompson. However it has quickly become a firm favourite and is one of the most regular dinners we rustle up. As a bonus it gives us an opportunity to break out the Le Creuset casserole dish, wahey!

This is an extremely versatile recipe and prone to tinkering every time we make it depending on what spices we have and what’s in the cupboard. The only question is how did it take so long to reach our blog? Well who cares, it’s here now!

Serves 4

Ingredients

300-400g diced lamb
2 red onions, chopped (quarter rings)
2 cloves garlic, finely chopped
1 large sweet potato, chopped (2cm cubes)
1 tin chick peas, drained
1 tin chopped tomatoes
handful flaked almonds
handful chopped dates and/or apricots
1-2 tsp honey

Spice Mix

1/2 tsb hot chilli powder
1 tsp black pepper
1 1/2 tsp ground ginger
1 tbsp turmeric
2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander

Method

Chop everything that needs to be chopped, open all your tins, make up the spice mix in a small bowl. Put your chopped lamb in a large bowl and add half the spice mix, using your hands to coat the outside. Heat a little oil in a casserole dish (that has a lid), add the onion and, after a couple of minutes, the remaining spice mix, then after a couple more minutes the garlic. Sweat for a further 3-5 minutes, adding splashes of water when the spices start to stick to the pan. Remove from the pan and set aside for a few minutes

Brown the lamb in the same pan by adding a little more oil and then the spice-covered lamb, stirring to ensure sides are sealed. This keeps all the meaty juicy goodness in the lamb so once it’s cooked it will be incredibly tender and melt in your mouth. Omnomnomnomnom.

Add the onions to the browned lamb, along with everything else apart from the sweet potato. Put the lid on the dish and leave to simmer on a low heat for…well, an hour, ish…as long as you want really, so long as you check it every so often, adding water if it looks like it’s drying out. A lower heat for longer will lead to juicier, softer, melty meat.

About half an hour before you plan to eat, add the chopped sweet potato and top up with water so everything is covered. Replace the lid and simmer away for 20 minutes, taking the lid off for the last 10. Keep checking your potato, it might not need that long, it might need longer. Basically take the lid off when they are soft and then cook for a further ten minutes just to reduce the sauce down a bit.

Serve with couscous or our personal favourite; Hugh’s flatbreads.

J&W

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s