Morrocon Tagine Lamb

Ingredients:

2 tbsp vegetable oil
500g diced lamb
1 large onion, finely diced
1 tbsp flour
1 jar of Tagine Paste
400ml chicken stock
400g chopped tomatoes
100g ready to eat apricots

Method:

Preheat the oven to 160deg C
Heat the oil in a large ovenproof casserole dish
Brown the lamb on all sides then set aside
Lightly brown the onions
Ad the flour and cook for 2 mins
Add the lamb, tagine paste, stock, tomatoes, apricots and stir thoroughly
Cover and place in the oven and cook for 2 and half to 3 hours until the lamb is tender
Serve with either couscous or rice and promegranate seeds

Lamb shank tagine

4 quality lamb shanks , French trimmed
, olive oil
1 fresh red chilli
1 clove of garlic
1 red onion
1 quince
2 carrots
1 bulb of fennel
2 fresh bay leaves
1 pinch of saffron
2 ripe tomatoes, on the vine
1 preserved lemon
1 litre organic chicken stock
200 g couscous
1 bunch of fresh mint
1 handful of black olives (stone in)
½ a bunch of fresh flat-leaf parsley
½ a lemon
½ an orange
extra virgin olive oil
2 teaspoons rosewater
50 g harissa
4 heaped tablespoons fat-free natural yoghurt
RAS EL-HANOUT
2 cardamon pods
½ teaspoon ground cinnamon
1 teaspoon cayenne
1 heaped teaspoon coriander seeds
½ teaspoon sweet smoked paprika
1 tiny pinch of cumin seeds
½ teaspoon turmeric
½ teaspoon ground ginger
Preheat the oven to 160ºC/320ºF/gas 3.

To make the ras el hanout, lightly bash the cardamom pods in a pestle and mortar, shake out the seeds and discard the pods. Bash and muddle in the remaining ingredients to form a powder.
Massage the ras el hanout into the lamb shanks, then place in a large ovenproof pan over a medium-high heat with a splash of olive oil. Cook for 6 to 8 minutes, or until browned all over, turning halfway. Meanwhile, prick and add the chilli to the pan and cook until slightly scalded all over, then remove to a plate with the lamb.
Peel and finely slice the garlic. Peel, halve and cut the onion into eight wedges. Peel and core the quince, then cut into eight wedges, too. Peel and chop the carrots at an angle into 4cm chunks. Trim and quarter the bulb of fennel.
Wipe the pan clean with a ball of kitchen paper, then place on a medium heat. Add a splash of olive oil, the pricked chilli and the bay leaves. Put the garlic and vegetables into the pan, then cook for 10 to 12 minutes, or until softened.
Add the saffron to a cup with a splash of boiling water, then leave for a minute. Return the shanks to the softened vegetables. Quarter and add the tomatoes along with the saffron mixture, whole preserved lemon and stock. Bring to the boil.
Cut out a circle of greaseproof paper to the size of the pan, scrunch it up under cold running water, then lay it out flat and place in the pan. Cover with a lid and place in the hot oven for 2 hours to 2 hours 30 minutes, or until the shanks are soft, delicious and the sauce has reduced.
Use a spoon to skim away any excess fat from the surface. Carefully remove the shanks to a plate, then place the pan over a medium-high heat for 5 to 10 minutes, or until thickened and reduced, stirring occasionally.
Place the couscous and half the mint sprigs in a bowl, cover with boiling water, pop a plate on top and leave to soak and infuse.
To make the salad, destone and roughly tear the olives. Pick the parsley and remaining mint leaves, then place everything in a bowl, squeeze over the lemon and orange juice, and add a drizzle of extra virgin olive oil and a pinch of sea salt and black pepper. Toss together and set aside.
Combine the rosewater and harissa, then swirl it through the yoghurt. Return the lamb shanks to the sauce. Fluff up the couscous, discarding the mint, then divide between your plates. Top with the tagine, scatter over the herb and olive salad, then serve with a dollop of the harissa yoghurt.

Lamb Tagine

Ingredients

 

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Lamb in shields

Lamb Shanks In Red Wine Sauce

Luxury irish lamb stew/Lamb Steak/ Carrots/ Garlic/ frozen peppers/ guiness/ baby potatoes/ red wine/ frozen peas

Roast lamb

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Lamb Jalfrezi

Lamb pasty with chips and onion gravy

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Lamb vindaloo

Ingredients:

lamb or beef

red and green chilies

cucumber
natural yoghurt.
fresh coriander

Marinade

Black pepper and salt

2 green chillies

4 ounces malt vinegar

teaspoon sugar

half teaspoon ground cloves

12 crushed green cardamom pods

Paste

bulb garlic

lump of ginger

2 red chillies

half teaspoon ground cinnamon

teaspoon cumin

teaspoon coriander seeds

teaspoon turmeric powder

3 ½ ounces malt vinegar

Vindaloo

• 1 ½ pounds leg of lamb
• 2 ounces onions
• 7 ounces potatoes
• 3 ½ ounces groundnut oil
• Oil, for frying
• Salt, to taste
• ½ ounce coriander

Method:

create marianade and add lamb or beef

let stand in fridge for an hour

meanwhile:

into

For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.

For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.

For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.

Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.

Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.

Whilst cooking, create a riata, by chopping a cucumber into small
pieces and mix into the natural yoghurt.

chop a small amount of the fresh corriander and add it to the riata

Serve with crusty bread

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