Name: Sophie's Amazing Lamb Tagine
Cuisine: Moroccan
Ingredients: 2 tbsp rapeseed oil; 2 large onions (chopped into small pieces); 1 tsp coriander; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tsp paprika; 1 tsp ground ginger; 1 tsp turmeric; 1 tsp cinnamon; 1.5 kg lamb (cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier); 2 tins chopped tomatoes; 500 ml tomato juice or pasata; 2 cloves garlic (finely chopped); 120 gm dried apricots (cut in half); 60 gm dates (cut in half); 60 gm sultanas or raisins; 100 gm flaked Almonds; 1 pinch saffron stamens; 500 ml lamb stock; 3 tbsp clear honey; 1/2 cup parsley (chopped)

Sophie's Amazing Lamb Tagine

The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Instructions

Heat the oil in the inner pot over a medium heat.
Add the onions and fry until soft
Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
Add the lamb and mix with the spices and onions.
Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
Add the garlic, fruit and rest of the ingredients.
Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours
cooking couscous in the top pot if you have one.
Add couscous and water according to the packet.
Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
Leave to thermal cook without power for the same length of time as the tagine.

Share this Recipe

Pot Roast Sirlion of Beef

Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Instructions

Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
Put the inner pot onto a medium heat and pour in the olive oil.
Once hot add the lardons and cook until starting to crisp.
Carefully place the beef into the pot turning it to brown it all over.
Once brown remove to a plate and set aside.
Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
Pour in a little water and stir to deglaze the inner pot.
Put the beef back in and pour over the tin of tomatoes.
Top up with water until just covering the meat.
Bring to the boil then put on the lid and turn down to a simmer.
Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
Once cooked remove the beef and bring the inner pot back to the boil.
To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.

Share this Recipe

Ingredients: black pepper

Sophie’s Amazing Lamb Tagine

Pot Roast Sirlion of Beef