Well, it’s the Tuesday after the Bank Holiday, the sun is out, the sky is blue and my friend Fig is coming over for dinner and Doctor Who. Alberto’s working late so I’m cooking dinner for the three of us. In light of the summery weather I’ve gone for a light summer tagine with lamb, seasonable vegetables and mint. Nice. Of course, I should’ve read the recipe first, then I’d’ve realised that it takes an hour and a half. Normally this wouldn’t be a problem, but Fig’s coming over straight from work and, in the event, arrived at just gone 6pm. Ah well, more time to drink wine whilst dinner’s cooking.
This recipe comes from a book called Tagine: spicy stews from Morocco by Ghillie Basan.(with my own, small changes) A great little book.
(Quantities to serve 3)
1 onion roughly chopped
4 garlic cloves, roughly chopped
1 teaspoon cumin seeds
1 teaspoon corriander seeds, lightly crushed
1 teaspoon dried mint
25g fresh ginger, peeled and finely chopped
550g lean lamb, diced
Sea salt and black pepper
1 large courgette, sliced thickly on the diagonal
1 yellow pepper, cut into thick strips
¾ red pepper. cut into thick strips
4 tomatoes, seeded and cut into chunks
bunch of fresh, flat leaf parsley, roughly chopped
bunch of fresh mint leaves, roughly chopped
Heat the oil in a frying pan, stir in the onions, garlic, cumin and corriander seeds, dried mint and ginger.
Once the onions begin to soften toss in the meat to brown. Pour in enough water to cover, bring to the boil. Then transfer to the tagine, cover and cook in the oven for one and a quarter hours until the meat is tender.
Season with salt and pepper. Add the courgette, pepper and tomatoes. Cover again and cook for a further half an hour until the courgettes and pepper are cooked.
Toss in some fresh parsley and fresh mint.
Serve with cous-cous. I added some lemon juice and some toasted pine nuts to the cous-cous, just to make it more interesting!
It’s a light and tasty, summery tagine which is a bit different to the usual, heavier, richer tagine dishes.