Lamb Tagine on the menu today. A tagine is the name given to an earthenware dish that is used in North African cookery and the meals made in them. This take on a tagine is done on the the hob with lamb and vegetables simmered gently, spiced with cinnamon, cumin and chili powder, then sweetened slightly with a little honey.
This dish is great served with Brown Rice or Lemon & Coriander Couscous.
The following recipe makes two generous portions.Ingredients
• 1 x 400g tin of chopped tomatoes
• 2 teaspoons of tomato puree
• Half a pint of boiling water
• 3 sweeteners
• 2 chicken stock cubes, crumbled (or low sodium stock if prefered)
• 1 teaspoon of chili powder
• 1 teaspoon of cumin. Seeds or powdered cumin
• 1 teaspoon of cinnamon
• 1 teaspoon of cinnamon
• 4 sprays of Fry Light One Cal Spray Oil
• 400g lamb. Leg steaks are the leanest. Trimmed of any visible fat and cubed
• 1 green pepper, washed, deseeded and roughly chopped
• 2 sticks of celery. Washed, topped, tailed and finely chopped
• 2-3 carrots. Washed, topped, tailed, peeled and roughly chopped
• 2 sticks of celery. Washed, topped, tailed and finely chopped
• 2-3 carrots. Washed, topped, tailed, peeled and roughly chopped
• 5g / 1 teaspoon of low fat butter spread
• 1 medium onion. (Red or white). Peeled and finely sliced
• 2 cloves of garlic. Peeled and finely chopped
• 2 teaspoons of honey
• Salt to taste
• Salt to taste
• A good twist of black pepper
Method
- Add the tinned chopped tomatoes, tomato puree, stock cubes, boiling water and sweeteners to a large pot. Turn the heat to a high heat and bring the pot to a boil. Once it’s boiled, reduce the heat to medium and add the chili powder, cumin and cinnamon and stir in.
- Meanwhile, heat a large frying pan on a high heat and add 2 sprays of oil. Add half the lamb and fry for 3-5 minutes until browned. Transfer the lamb to the simmering sauce.
- Then, add the second 2 sprays of oil and fry the rest of the lamb until browned. Again, transfer to the sauce when browned.
- Next, add the chopped peppers and fry gently for 5-8 minutes until lightly browned. You should lightly season the peppers with salt and pepper. Transfer the peppers to the tomato sauce.
- Next, add the chopped celery and fry gently for 3-5 minutes until lightly browned. You should lightly season the celery with salt and pepper. Transfer to the tomato sauce.
- Next, add the chopped carrot and fry gently for 8-10 minutes until lightly browned. You should lightly season the carrot with salt and pepper. Transfer to the tomato sauce.
- Finally, add the butter spread to the pan and, when bubbling, add the onions. Stir gently for 3-5 minutes, until lightly coloured. Then add the garlic and continue to fry for a further minute. Add the onion and garlic mixture to the tomato sauce also. You can add a splash of boiling water to dissolve any residue left in the pan. Add this to the tomato sauce also.
- Stir the tomato sauce gently to make sure all the additional ingredients are combined. Bring the pot back to the boil and let it bubble for a minute or so.
- Reduce the heat to low/medium and partially cover the pot with a lid and leave to simmer for approximately 1 and half hours. Stir the pot every 30 minutes or so to ensure the sauce is not sticking to the bottom of the pot.
- Add the honey and taste to check the seasoning and add some salt and pepper as needed.
- Divide into two portions and serve.
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