Wednesday, 27 June 2012

Food for a cold, damp, summer's day

We had a lovely Morroccan Lamb Tagine cooked in the boat's slow cooker during the nasty weather we had for the final 2.5 weeks of our stay.

The weather hasn't been much kinder since we've been back so I decided to use the same recipe (stored on the Kindle) to make another tagine for yesterday's evening meal. I didn't have all the ingredients required both times I cooked this meal (who has fresh ginger, saffron, or cinnamon sticks in their boat larder?) but it turned out very well.

Morroccan Lamb Tagine

Recipe from  Perry, Jane (2012-01-13). Scrumptious Slow Cooker Everyday Meals. Kindle Edition.

Lamb Tagine Serves 6 

Preparation time: 25 minutes Cooking time: 8 ½ hours on a low setting
Ingredients 3 tbsp olive oil
2 medium red onions chopped finely
2 garlic cloves chopped finely
1 inch piece of freshly grated root ginger
1 yellow pepper, seeds removed and chopped finely
 2lb 4oz/ 1 kg boneless lamb shoulder cut into bite-sized chunks
 1 ½ pints/ 850 ml lamb or chicken stock
8 oz/ 225g dried ready to eat apricots
1 tbsp honey
 4 tbsp lemon juice
pinch of saffron
1 cinnamon stick
salt and pepper

1. In a large saucepan heat the olive oil over a low heat and add the onions, garlic, grated ginger and pepper. Cook for 5 minutes until the onions are soft, stirring frequently.
 2. Add the chopped lamb to the frying pan and stir thoroughly.
 3. Then add the stock, apricots, honey, lemon juice, saffron and cinnamon stick and season well with salt and pepper. Stir again then bring to the boil.
 4. Once boiling, carefully transfer the contents of the saucepan to the slow cooker
 5. Place the lid on the slow cooker and cook on a low setting for 8 ½ hours until the lamb is tender. 6. Remove the cinnamon stick from the slow cooker.

Serve with couscous or rice.