Saturday, 19 January 2013

Recipe - Lamb and Turnip Tagine

Last week I had lots of 'blonde' moments. The best of these was when I forgot what a year was. We were discussing the significance of numbers in nature and my friend was telling me something about how some animals hibernate for a prime number of years and I was all 'but surely that's a coincidence because how long a year is is arbitrarily chosen?' and they were all '...' and then I remembered that no, what months are is arbitrarily chosen but that doesn't extend to years. Apparently years have something to do with the sun or something? This conversation was probably the biggest lapse of silliness I've had in recent times. A lesser but slightly different flavour of stupidity also came through during one of my shopping trips. As it turns out for the past twenty one years I've been confusing swedes for turnips. As in, what I thought were turnips were actually swedes. I discovered this because I bought a root vegetable packet from Tesco to make some elements of Christmas dinner but I didn't use the swede and I asked me mum if she'd cook the turnip. She did, it was delicious and filled with fenugreek and nigella seed and mmm and I was craving that last week. I thought I'd involve it in a slow cooked tagine with a nice bit of lamb. And that's exactly what I did. Only when I got to the shops did I realise that swedes were swedes and turnips were turnips. I still did my stew with turnip though.
Lamb and Turnip Tagine
400g diced stewing lamb
1 onion, finely sliced
4 cloves garlic, finely chopped
Thumb sizes piece of ginger, finely chopped
1 tbsp turmeric
1 tsp ginger
1 tsp cumin
1 tsp coriander
Half teaspoon fennel seeds
2 cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp chilli powder
1 tsp paprika
2 turnips, peeled and chopped into small cubes
1 large potato, peeled and chopped into small cubes
Half courgette, sliced into half moons
A handful of chopped fresh coriander

In about two tablespoons of olive oil, fry the onion over a medium heat until starting to brown.
Add the garlic and ginger and fry for a further two minutes.
Add the lamb and brown.
Add the spices, both ground and whole, coat everything well and fry for a further two minutes.
Add the courgette, turnip, coriander and potato and combine everything well.
Add enough water to cover two thirds of the mixture.
Turn the heat down to low and simmer for an hour, covered.
Uncover and simmer for a further half an hour.

I served this with fresh chilli and coriander cous cous.

1 comment:

  1. Oh favourite :( DROOLING!!! :( This must have been the meal I missed out:( :( sad times. Damn vegan week. Ari, I will bring a Tarte au Pomme next time. (Recipe went in Olive, aren't I boaster- Grand Manier apple magic - hahaha)- let me know what you think, when you taste in blunt honesty - the fact I love about this blog ;) x x x