Ingredients:
1kg lamb shanks
salt and freshly ground pepper
1 1/2 tbsp olive oil
SPICE PASTE
2 garlic cloves
1 shallot (roughly chopped)
1/2 red chilli (seeded and roughly chopped)
stalks from 10g packet coriander (leaves reserved)
1/2 tsp freshly ground white pepper
1/4 tsp salt
TAGINE
225g carrots
100g onions
200g waxy potatoes (e.g. Charlotte) (peeled and left whole)
200g sweet potatoes (cut to same size as potatoes)
225g vine-ripened tomatoes (thickly sliced)
1 tbsp clear honey
38 kg dried apricots (as they come)
0.6l stock (vegetable or chicken)
2 bayleaves
1/2 tsp salt
COUSCOUS
450g couscous
1/2 tsp salt
450ml boiling water
25g butter
2 tbsp olive oil
Method:
1) Trim the excess fat off the lamb. Season with salt and pepper.
2) In a pestle and mortar (or I prefer a mini food processor) crush together all the spice paste ingredients until they form a smooth paste.
3) Heat the oil in a large flameproof casserole dish or a large tagine dish. Brown the lamb all round. Life out and put in a separate dish.
4) Add the spice mixture to the oil in left in the casserole and fry for 2-3 minutes.
5) Add the ras el hanout and fry for another minute.
6) Add the carrots, onions, potatoes, sweet potatoes, tomatoes, apricots. Mix well into the spice paste.
7) Place the lamb on top. Drizzle the honey all over and add enough stock to almost cover the meat.
8) Add the bayleaves and a teaspoon of salt. Bring to the boil and simmer gently for 1 1/2 - 2 hours with the lid on at 200C.
9) Just before tagine is ready put the couscous, and salt into a bowl and stir in the boiling water.
10) Cover with a tea towel and allow to soak for 5 minutes. Uncover then fluff up the grains with a fork.
11) Melt the butter and oil together in a pan, add the couscous and stir over a low heat until heated through.
12) Skim off the excess oil from the top of the stew.
13) Chop the coriander leaves and scatter over the top and serve from the dish at the table with the couscous.
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