Page 28 - link magazine

Swindon Wide

Lamb tagine: a taste of Morocco in your kitchen

In the second of a new series of recipes designed to be easy to cook but tasty
and convenient the Link Magazine’s new cookery consultant Angela Barlow
shows how to make a delicious dish for this time of year.

Now we are firmly starting to feel small handful of lamb and cook
the chills of autumn and beginning until evenly browned. Tip onto a
to think about winter we all want plate and repeat until all the lamb
something that has a little more is cooked.
kick and is suitably flavoursome to l Add the remaining oil and cook
keep the family warm. the onions over a medium heat for
This lamb tagine dish does just 6-8 minutes until soft then add the
the job, mixing the spices with garlic and cook for a further couple
the delicate sweetness of fruit of minutes.
like apricots, dates and sultanas, l Return the browned meat to
to offer a tasty alternative to the the dish together with the dates,
usual casseroles or stew that are a apricots, almonds, sultanas, saffron
staple. It’s not so hot that you need mixture, lemon zest, honey, passata
asbestos-lined taste buds but it is and chicken stock.
just warming enough so you know l Bring to a simmer and cook in
you are tasting something special. the oven for one hour with the lid Ingredients for Lamb tagine to serve four to six people:
Usually I serve this interesting partially on. Stir in the chopped 1kg diced lamb - 1½ tbsp. ground ginger - 1 ½ tsp ground black pepper
lamb dish with couscous but you tomatoes and cook for another - 2 tsp ground cumin - 1 tbsp ground turmeric - 1 tbsp paprika - 1 tsp
could use rice just as well. hour without the lid until the cayenne pepper - 1 tsp ground coriander - 2 tbsp olive oil - 3 onions finely
l Preheat the oven to 150degrees meat is tender. Stir in the chopped
C/fan, 130degrees C. coriander and mint. sliced - chicken stock - 2 garlic cloves peeled and finely chopped - 75g dates
l Put the lamb into a bowl, l Serve garnished with the cut in half - 100g dried apricots - 75g flaked almonds - 50g sultanas - 1 tsp
add the dry spices and mix well coriander sprigs and lemon wedges. saffron strands (pre soaked) - zest of one lemon - 1-2 tbsp clear honey - 500ml
together. Cover and leave to stand A little dollop of fromage frais or passata - 500ml chicken stock - 400g can of chopped tomatoes - A handful of
for at least three hours. soured cream on each portion is an
l Heat a large casserole dish and option and can help contrast the coriander and mint leaves finely chopped - lemon wedges and a few sprigs of
add one tbsp. of olive oil. Add a spices. coriander to garnish

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28 swindonlink.com n October 2016

NW October 2016 Master Pages.indd 28 16/09/2016 14:43