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.
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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
Ingredients
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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.
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