On Tuesday Figgy was busy, held up by the mayor, and Alberto was in London for work, so I had my friend Douglas over for dinner and a bit of televisual entertainment. (An episode of Whodunnit hosted by Jon Pertwee and featuring William Russell, and an episode of The Avengers featuring Roger Delgado and Kate O’Mara) I fancied a new recipe and so I had a flick through some of my cook books at lunchtime and found this recipe in Just One Pot by Lindsey Bareham. It looked tasty and interesting and so I thought that I’d give it a go. It was only whilst I was cooking it that it occurred to me that the last time Douglas came over I cooked a tagine involving lamb, cumin and tomatoes. I hope he doesn’t think I’m a one trick pony!
It’s a tasty recipe and certainly one that I’d do again.
380g boneless neck fillet or loin
2 teaspoons of ground cumin
1 large red onion, peeled, cut in halved and finely diced
1 large garlic clove, peeled and finely chopped
2 tablespoons of olive oil
440g tin of chopped tomatoes
1 tablespoon of balsamic vinegar
15g of fresh mint leaves, finely chopped
150g of Greek yoghurt
Salt and freshly ground black pepper
Cut the lamb into kebab-sized chunks and dust with the cumin.
Trim the aubergine and cut into similar sized pieces to the lamb.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5 minutes over a medium heat, until softened.
Add the aubergine and toss into the oily onion. Reduce the heat and cook for 5 minutes, stirring regularly, until the pieces begin to soften and slightly colour. Increase the heat and add the lamb, browning it thoroughly and stirring the cumin through the dish.
Season with salt and pepper and add the tomatoes and balsamic vinegar. Half fill the empty tomato tin with water and add that to the saucepan. Stir well and then bring to the boil.
As soon as it starts to boil, reduce the heat to a simmer, three-quarter cover with a lid and simmer for 20 minutes, stirring occasionally to avoid sticking.
After 20 minutes, check to see if the meat is tender. If not, cook for a further 10 minutes or so.
Once the meat is ready, stir in the mint and serve, with optional Greek yoghurt to top.
Tasty. I served it with wasabi mash and steamed spring greens.