Saturday, February 14, 2015

Recipe: Quick Lamb Tagine with Toasted Almond Rice

Made so many "Mmmmm" noises whilst I was eating this my fella was laughing at me, haha. A tagine is normally a slow cooked thing, like a Morrocan casserole, but I didn't have too much time on my hands, and i have a truck load of already slow cooked diced lamb in the fridge/freezer, so I thought I'd make a quick tagine up. Great way of using leftover roast lamb after a Sunday dinner. Feel free to make this with couscous instead of rice if you want- I just have a massive bag of basmati in the cupboard to be using up.

Lamb Tagine with Mint and Toasted Almond Rice (serves 1 GENEROUSLY!)

1 tbsp olive oil
1/2 white onion, diced
4 garlic cloves, finely chopped
¼ tsp smoked paprika
½ tsp mixed spice
1 tsp turmeric
70g tikka masala paste
15g ginger paste
10g fresh coriander, chopped
200ml beef stock
½ tin chopped tomatoes
25g honey
40g sultanas
150g leftover roast lamb/ cooked lamb, diced
Salt and pepper

70g basmati rice
15g fresh mint, finely chopped (plus a spring extra for garnish)
30g almond flakes, toasted
Knob of butter
Salt and pepper

1)      Fry the onion, garlic, paprika, mixed spice and turmeric for 5 minutes. Add the tikka paste and ginger and fry for a further 3 minutes. Add the fresh coriander, stock, tomatoes, honey, sultanas, and lamb, and cook on a low heat for 20 minutes, stirring occasionally.
2)      Meanwhile, bring a small pan of salted water to the boil. Cook the rice according to instructions. Drain, and mix with the mint, almonds, butter, and seasoning. Season the lamb to taste and serve with the rice, with extra mint on top for presentation if desired. 

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