Having put a spin on the traditional Christmas feast by declaring our theme “From Africa With Love” in honour of Madiba and his legacy – we are truly aiming to celebrate the closing of this (unlucky for many) 2013 with a big fat Hakuna Matata!
So, instead of the usual old roast lamb – perhaps a sneaky Moroccan Lamb Tagine would be in order – and also a hell of a lot less time consuming than the norm? Lets lift the tagine down from the top shelf and dust it off for this crackerjack of a recipe with all the right fragrances to have your guests drooling.
INGREDIENTS (to serve 4)~
- 3 tablespoons olive oil
- 1 kg lamb meat, cubed
- 4 tablespoons eat.art Moroccan Ras El Hanout spice mix
- 1 pinch saffron
- 2 medium onions, chopped coursely
- 5 carrots, peeled and sliced into strips
- 5 cloves garlic/ 2 tablespoons ginger, grated
- 1 lemon, zested
- 300g chicken broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon water (optional)
- Handful fresh coriander, well washed
- Fresh mint
1. Baste lamb well in olive oil and place into a large re-sealable bag to which, add the spice mix, saffron and a small handful of fresh chopped coriander. Toss and coat well and place in the fridge overnight.
2. In a heavy-bottomed pot over medium heat, heat the oil and brown one 3rd of the lamb at a time – then set aside.
3. In your tagine, place the browned meat, onions, carrots and fresh garlic and ginger and place in a pre-heated oven for 10 minutes. Remove and add the lemon zest, broth tomato paste and honey ensuring even coverage in the tagine. Cover and cook at 180˚C for one and a half hours, stirring occasionally until the meat is very tender.
4. Garnish with the remaining fresh coriander and mint leaves and wedges of lemon and serve with cous-cous and cucumber Raita.
Watch this space for more yummy Christmas or ‘anytime’ inspirations…
Only slightly exhausted mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner of Magpie Creative. Having worked with the eat-art team before, she is thrilled, and slightly bewildered to have been asked to (take time out from juggling and) add some spice to the eat.art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.