Monday, June 18, 2007

Lamb and fig tagine

I kg lamb neck fillet, cubed
2 onions, sliced
4 garlic cloves, chopped
1 tsp paprika
1 tsp ground ginger
½ tsp cayenne
½ tsp turmeric
1 cinnamon stick, crumbled
¼ tsp chilli flakes

1 large can of chick peas
1 large tin of Italian tomatoes, drained and chopped
2 potatoes, diced
2 carrots, sliced
4 oz dried figs
2 courgettes, sliced
2 tbsps fresh coriander, chopped
Juice of ½ lemon
Salt and pepper to taste

1. Place the lamb neck fillet, onions, garlic cloves, paprika, ground ginger, cayenne, turmeric, cinnamon, chilli flakes, salt and pepper in a pot and cover with water.

2. Cover with water, bring to the boil and then turn down to a simmer. Cool for ½ hours.

3. Add the chick peas, potatoes, carrots, dried figs and the courgettes and cook for a further 30 mins.

4. Adjust seasoning, sprinkle with fresh coriander and lemon juice just before serving.

Serve with harissa over steamed couscous.

As mentioned ... even better the next day!

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