Saturday morning meant a morning of cooking lunch for my French family here, so I decided to cook the lamb tagine my housemate in Reading made a little while ago (and I raved about in my first post) and was absolutely stunning and I wanted to try my hand at it.
We purchased a shoulder of lamb straight from Limousin, 250g dried apricots to add to supplies at home, and upon our return which was about 10:30am I set about whipping up the following recipe:
2 chopped garlic cloves
1 large chopped onion
1 large chopped redd chilli, you can deseed yours if you like but I chose not to
1 diced shoulder of lamb – try around about 200g per person
250g dried apricots
400g Chopped tomatoes
1 lemon zest
600ml lamb stock
1 diced sweet potato
1 large chopped carrot
RAS EL HANOUT – My housemate added this and it made everything taste magical, add as much at you want but I nearly 2tbsp.
2 bay leaves
1tbsp extra virgin olive oil
Parsley to garnish
Pre-heat the oven to 180-200 degrees and heat the oil in a large casserole dish.
Then add the onion and the garlic with the ras and stir until they become soft and golden.
Add the ras el hanout and mix in, then add the lamb.
After the lamb is starting to turn brown, add the apricots, sweet potato and carrot.
When all is covered with the spices, add the cloves, bay leaves, chopped tomatoes, stock, let it come to a boil for two minutes, then reduce to a simmer, cover and put in the oven for 1 and a half hours, checking on it every 20 minutes to stir.
At about 15 minutes from finishing, I set about preparing the cous cous. I made about 300g worth:
1 red pepper, diced
The juice of 1 lemon (use the one you used for the zest)
A drizzle of extra virgin olive oil
Put the cous cous in a serving tray and put in enough water just to cover the amount there, leave for 10 minutes. While it’s doing it’s thang, lightly dry fry the diced peppers until they’re soft. When the water has been absorbed, drizzle oil the lemon juice, olive oil, peppers and coriander and mix all in until everything has been nicely distributed.
I decided not to use stock for the cous cous and instead used plain water, as I wanted this to be fresh and there was already so much flavour in the main meal.
Your casserole will now be ready! Garnish with the parsley and serve!
We had enough left over for dinner for 2 even after people went back for seconds which will be perfect for a cold winter’s evening. However, most importantly, thank you to my fecking amazing friend Becky, for introducing me to this wonderful dish!