The Antidote to Winter

With days left to go until the end of winter (in the technical sense: I wouldn’t be at all surprised if the capricious Tasmanian weather gods decided to throw frost and snow at us well into spring) I have finally discovered the perfect antidote to dark short wintry days.

The answer is tagine. Moroccan lamb tagine with spices and dried fruits, to be precise. Served with fluffy couscous and a glass of organic shiraz:

Followed by a dessert of oranges macerated in honey, cardomom, ginger, and orange flower water. Topped with yoghurt, honey, and toasted almonds:

It’s sun on a plate, for those times when the actual sun is refusing to make an appearance. Tagine recipe below if you care to try. Guaranteed delicious!

Lamb Tagine Recipe

Ingredients (serves 4)

            2 teaspoons sweet paprika

            2 teaspoons ground coriander

            2 teaspoons ground cumin

            1 1/2 teaspoons ground ginger

            1 teaspoon chilli powder

            1 teaspoon cinnamon

            1 teaspoon white pepper

            1/2 teaspoon ground cardamom

            1/2 teaspoon allspice

            2 teaspoons salt

            2 tablespoons olive oil

            grated rind and juice of 2 lemons

            1.2kg diced lamb

            1 cup chicken stock

            3/4 cup dried apricots

            1/2 cup raisins

            1 cup thick, Greek-style yoghurt

            1/2 cup pistachio kernels, roughly chopped

            couscous, to serve

Method

     Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.

     Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.

Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

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5 Responses to The Antidote to Winter

  1. In Wisconsin, it’s the end of summer and we also enjoyed a lamb & couscous meal this week. Here is a story about my contribution to a volunteer cookbook while serving in the Peace Corps in Morocco:
    http://www.thirdgoal.org/story/view/moore-cooking-with-joy

    • Love the recipe for elephant stew! Especially the ‘brown gravy to cover’ – I imagine you would need a truckful. I would LOVE to try authentic bastilla, I will definitely have to make it to Morocco one of these days.

  2. Thanks for the recipe … made it for lunch on rice and we loved it enough to decide to use it next month as the main feature of a group dinner club.
    thanks

    • I am super-impressed that within 12 hours of me posting the recipe you had already whipped up a batch! Hope you all enjoyed it – I had my leftovers for tea tonight and I think they tasted even better than yesterday.

  3. Pingback: Decorating Ideas For A House That Doesn’t Exist Yet | themolesworthdiaries

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