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.