LAMB TAGINE

 Delicious and hearty, but not stodgy, lamb tagine with refreshing pomegranate quinoa. 

Delicious and hearty, but not stodgy, lamb tagine with refreshing pomegranate quinoa. 

THIS IS A VERY SIMPLE BUT REALLY TASTEY AND HEARTY MEAL, THE BEST COMFORT FOOD WITHOUT THE STODGE ITS JUST AS GOOD ON A COLD WINTERS NIGHT AS A LONG SUMMER EVENING.

 

for the tagine

  • 5-600g lamb (leg steaks or neck fillet) cut into chunks
  • 3 carrots 
  • 1 large red onion, finely diced
  • 2 tbsp ras el hanout
  • 1 tbsp za'tar (optional - doesn't matter if you don't have this in your cupboard)
  • 1 can chickpeas
  • 1 can tomatoes
  • 120g dried apricots (try and get the unsulphered ones if you can - usually available in health food stores)
  • 600ml stock (I make mine with miso paste because it is so tasty and has many other health benefits but bullion would also do, or if you have any homemade stock/bone broth use that)
  • Coconut/ghee for frying

POMEGRANATE QUINOA

  • 200g quinoa
  • 2 tbsp miso paste in water (use just water of homemade onion free bone broth to cook quinoa in if on FODMPAPS)
  • 1 preserved lemon, finely diced
  • 1 pomegranate
  • Handful pistachios, roughly chopped (use almonds if on FODMAPS)
  • 2 handfuls of rocket, finely chopped
  • handful mint, finely chopped
  1. Preheat the oven to 160 deg.
  2. In 1-2 tsp of fat, brown the lamb over a medium/high heat in 2 batches in a large casserole dish to get a little bit of colour and caramelisation o the outside. Spoon out the pan and keep to one side.
  3. Turn the heat down, add in a another tsp. of fat and gently sauce the onions for about 10 minutes until they are softening.
  4. Add in the spices and cook them off with onions for other 5 minutes.
  5. Cut the carrots up into batons and add them into the pan, stirring through the onions and spices.
  6. Add the lamb back to the pan and add in the can of tomatoes and drained chickpeas.
  7. Pour over the stock, then add in the apricots and stir everything together, bring the liquid to the boil.
  8. Put the lid on the dish and put in the oven for 2 hours, taking out after 1 hour to stir and check the fluid level - if it is looking a little dry add a little more stock.
  9. Meanwhile make the pomegranate quinoa - Put the quinoa in a pan and with the miso paste and just cover with boiling water.
  10. Keep the heat medium so the water bubbles away, and frequently stir the quinoa.
  11. The quinoa is ready when the tails just start to come away, and if you taste it it has a little pop to its texture, usually no more than 10 minutes. If the water is cooking away too fast before the quinoa is ready, top it up very slightly and keep stirring as the water boils and evaporates. Ideally you want to keep the pan on the heat cooking away all the water as you stir (so it doesn't stick to the bottom of the pan).
  12. Towards the end of the cooking add in the preserved lemon and stir tis through as you finish evaporating off the liquid and cooking the quinoa.
  13. When it the quinoa is cooked and the water has cooked away pour the quinoa out into a dish to cool down. Stir it now and again to fluff it up.
  14. When the quinoa has cooled for a bit add in all the other ingredients and a generous grind of black pepper.
  15. Serve the tagine and the quinoa in a large pasta bowl to keep in all the delicious juices and enjoy!