Monday, July 23, 2012

~Lamb Tagine~

Posted by M.S. at 5:21 AM
Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & potatoes. 

Serves 10

6 tbsp olive oil
4 onions, thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks - Optional (I use chicken sometimes but lamb is excellent)
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata (Tomato Puree)
5 pcs potatoes, cut into chunks (Recipe has sweet Potatoes)
350g pitted dates

Chilies to taste
Salt to taste

100g blanched almonds, toasted
good handful coriander, roughly chopped

1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat (your option) in batches, and then fry on all sides until lightly colored. Return all the meat to the pan, stir in all the spices and cinnamon sticks, and then cook the meat.

2. Add the passata (tomato puree) and 800ml water, and then bring to the boil, stirring. Season well, then cover and simmer for 1
½ hrs, until the lamb is tender.  I have used chicken and turns out excellent as well.

3. Add the potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Served with Rice and all kinds of Rotis.
*  This is one of those wonderful dishes that improves with keeping in the freezer after making.  It can be freeze up to months and taken out and add little water and reheat to enjoy.*

Always Dream

I want to curl up here and enjoy my leisure time with a book and cup of hot chocolate /coffee late and relax whilst the Sunshine warms me and the breeze plays through my hair.

My Dreams:)