Ingredients / Shopping List
Marinade:2 onions2 - 3 cloves garlic4 tbsp olive oil1 tsp paprika1 tsp ground ginger1 2.5cm of fresh root gingerSalt and freshly ground black pepper 1kg diced lamb20g butter1 tblsp cooking oil2 tins chopped tomatoes1 aubergine1-2tsp clear honeyJuice and zest of 1 orangePinch chilli flakes1 tsp ground cinnamon ( or 2 sticks)150g pack dried stoned prunes100g Toasted almonds to serve
Marinade:
2 onions
2 - 3 cloves garlic
4 tbsp olive oil
1 tsp paprika
1 tsp ground ginger
1 2.5cm of fresh root ginger
Salt and freshly ground black pepper
1kg diced lamb
20g butter
1 tblsp cooking oil
2 tins chopped tomatoes
1 aubergine
1-2tsp clear honey
Juice and zest of 1 orange
Pinch chilli flakes
1 tsp ground cinnamon ( or 2 sticks)
150g pack dried stoned prunes
100g Toasted almonds to serve
Prep to Cook: Mixing bowl, cling film, basin or jug, chopping board, veg knife, garlic press, Tagine or casserole or thick based pan with lid.
Prep:Prepare the marinade:
Crush the garlic and put into a jug
Peel and dice the onions finely and add to the garlic
Peel and dice the root ginger finely
Stir in oil and add the paprika and the ginger and stir well
Add the meat and mix thoroughly. Cover and stand for about 2 hours in a cool place
In a large fry pan melt the butter and oil
Put the lamb into the pan in batches and look for the colour change from red to brown
Once all the meat has been browned put it all in an oven proof cooking casserole
Trim off the aubergine stem and dice the flesh, add to the meat
Add the tomatoes, chilli flakes, honey and orange juice and zest and season well
Add the cinnamon and the dried prunes
Cover and cook gently for about 2 hours to 2hours 30 mins either on a low hob
OR
Cook in a covered dish or ‘Tagine’ in the oven gas Mark 4 or Electric 180C
Serve scattered with toasted almonds ( put the almond flakes on a baking tray and pop in the oven)
Keep an eye on them and remove them after about 10 minutes when they start to brown
Serve with minted couscous (see recipe)
A Tagine is clay or ceramic cooking pot with a tall conical lid, popular in Morocco used to cook meat and vegetable stews. In North African style meat and fruits are cooked together with some spices. The lid shape helps steam to condense and fall back into the stew, keeping it moist.
Cooks Know How: Cooking a Tagine is similar to cooking a stew. The aim is to tenderise the meat and develop flavours during the cooking. Meat such as should lamb can be tough and therefore long slow moist cooking is required to make it tender. Meat proteins will change with prolonged moist heat and this allows the meat fibres to fall apart. Cooking makes the meat safe to eat. Lamb is slightly fatty and therefore it picks up spice and fruit flavours well and makes a good Tagine. Allow this dish to cook gently for best results. Stir occasionally to prevent sticking to the pan and also to incorporate the cooking deposits on the sides of the pan. Toast the almonds and sprinkle over the stew just before serving.