Moroccan Lamb Tagine

• 1 tsp cayenne pepper
• 2 tsp ground black pepper
• 1½ tbsp paprika
• 1½ tbsp ground ginger
• 1 tbsp turmeric
• 2 tbsp ground cinnamon
• 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
• 2 large onions, grated
• 2 tbsp olive oil
• 2 tbsp argan oil
• 3 cloves garlic, crushed
• 570ml/1 pint tomato juice
• 2 x 400g tinned chopped tomatoes
• 115g/4oz dried apricots, cut in half
• 55g/2oz dates, cut in half
• 55g/2oz sultanas or raisins
• 85g/3oz flaked almonds
• 1 tsp saffron stamens, soaked in cold water
• 600ml/1 pint lamb stock
• 1 tbsp clear honey
• 2 tbsp coriander, roughly chopped
• 2 tbsp flat leaf parsley, roughly chopped
  
  
  1. Preheat the oven to 150C/300F/Gas2.
  
  
  2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
  
  
  3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes
  
  
  4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
  
  
  5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender
  
  
  6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

Very tasty tagine. Tomatoey but very good.

Recipe by Anthony Worrall Thompson from BBC.

Curry night with Sarah and Clare

Cooked 4 curries for Sarah and Clare in Nov 09. 3 were from the internet and 1 was from Jamie Oliver's Ministry of Food- Vegetarian Jalfrezi. It was served with naan and Jamie Oliver's the ginger and lemon rice (ministry of food). The jalfrezi wasn't great, but we used jalfrezi sauce rather than paste without reducing the amount of tinned tomatoes put in which might have been the main problem with it. The Brussels Sprouts curry was the most interesting and most distinctive but the amount made was small so I then made a second batch before serving. The potato and aubergine was also good but I cooked it too early so it turned to mush- cook it later next time.

Brussels Sprouts Curry Serves 1-2. (V small portion- double the recipe)

By Phil Vickery BBC Food

http://www.bbc.co.uk/food/recipes/brusselssproutscurry_84938

Ingredients

dash olive oil

100g/3½oz Brussels sprouts, halved

large potato, chopped and blanched in a pan of boiling salted water for five minutes

pinch turmeric

tsp cumin seeds

pinch paprika

1 cardamom pod, crushed

pinch ground cinnamon

2 tbsp white wine

chicken stock cube

squeeze orange juice

2 tbsp red wine vinegar

1 tbsp sesame seeds

To serve

large handful coriander, chopped

1 orange, peeled, chopped

2 tbsp plain yoghurt

Method

1. Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.

2. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.

3. Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.

4. In a separate bowl, combine the coriander and orange.

5. Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.

Aubergine and Potato Curry Serves 4-6

http://www.recipezaar.com/aubergine-and-potato-curry-392613

Ingredients

2-3 medium potatoes, peeled, diced

2 medium aubergines, peeled, diced

2 teaspoons turmeric

1/2 lemon

1 teaspoon cumin seed

1 teaspoon coriander seed

2 teaspoons mild curry powder or garam masala

2 teaspoons salt

1/4 cup approx oil (for frying)

2 cups approx hot water

1 teaspoon hot red chili powder (optional)

Method

1. Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown.

2.Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.

3.Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour).

4. Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving.

Aloo Gobi Serves 6

Ingredients

1/2 lb Potatoes

1 Cauliflower

5tbsp Vegetable oil

1 tsp Cumin seed

1 tsp Ground cumin

1/2 tsp Coriander

1/4 tsp Ground turmeric

1/4 tsp Cayenne pepper

1 Green chile - chopped

1/2 Ground cumin - roasted

1 tsp Salt

Freshly ground black pepper

Method

This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce and is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.

1. Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 3/4 inch (2cm) dice.

2. Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes. Drain.

3. Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so.