The dishes known as 'tagines' are named for the vessel in which they are traditionally cooked, but you can substitute a casserole dish if it has a tight-fitting lid.
Lamb TagineServes: 6
6 tbsp olive oil
4 onions, thinly sliced
2 tbsp fresh ginger, peeled and finely chopped
1.5kg (3 lbs) boneless lamb shoulder, trimmed neatly and cut into 5cm (2 in) chunks
4 tsp ground cumin
2 tsp ground paprika
2 tsp ground coriander seeds
450ml (2 cups) passata (sieved tomatoes)
400g (14 oz) tin of chopped tomatoes
700g (1 2/3 lbs) butternut squash
100g (3 1/2 oz) sultanas
400g (14 oz) tin of chickpeas, drained
salt and freshly-ground black pepper, to taste
Method:Heat the oil in a deep flame-proof casserole (or a tagine). Add the onions and fry gently for 5 minutes or until softened. Sir in the ginger then immediately remove the onion and ginger with a slotted spoon and set aside.
Add the lamb to the pan and fry until lightly browned all over then return the onion mixture to the casserole. Stir in the spices and cook for 1 minute.
Stir in the passata, tined tomatoes and 800ml (3 1/3 cups) water then bring the mixture to a boil, stirring frequently. Season to taste with salt and black pepper then cover the pan, and simmer gently for 90 minutes or until the lamb is tender.
Add the butternut squash and stir to combine then cover the casserole and cook for 20 minutes, or until the squash pieces are just tender. Stir in the sultanas and chickpeas and allow to heat through for 5 minutes.
Serve hot on a bed of couscous.
As an alternative cooking method, you can also prepare tagines on a barbecue rather than oven cooking. This can extend your barbecue cooking techniques quite appreciably.
This is the largest eBook of barbecue and barbecue-associated recipes ever assembled. With over 800 barbecue recipes divided into all the classic barbecue types.
You will get chapters on meats on vegetables and vegetarians as well as chapters on salads, starters, breads, accompaniments and drinks. There is even a chapter on desserts that you can cook on the barbecue itself (as well as classic desserts to serve outside).
If you are planning a barbecue outside this summer (or even an indoor barbecue) this book will be your essential guide to everything barbecue. In addition, you get barbecue dishes from other countries and cultures so that you can be guaranteed to serve your guests something they have never encountered before — and every barbecue needs talking points
Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.