Yesterday was awesome I ran my first 7km run with under 5 mins km's (and at pretty much my heaviest body weight) and then did an ginormous hike with James and Molly then I got home & started cooking 'cause I find it relaxing. It was really relaxing until I cut my finger, that was crap; it's also the second time I've cut myself with my new knives this year. I'm extremely clumsy.
James actually bought McDonald's & then he threw it out when it was evident I was slaving away and sacrificing fingers to make a great dinner.
Traditionally tagine's should actually be cooked in a tagine. But I don't own one of those so I used Jamie Oliver's Large Pot Roast Pan on the stove top. As I said I'm a big fan of substitution so use whatever you have that is similar.
So onto the recipe.
I made a lot of spice mix, it may look like too much when you are combining the spices but it works just fine.
- 1kg butterfly lamb leg - fat removed
- About 3/4 cup water
- 2 red onions cut into about 8 segments each
- 3/4 cup pitted prunes
- 2 teaspoons hot paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons minced ginger
- 3 teaspoon hot chilli powder
- 1 teaspoon cinnamon
- 3 teaspoons black pepper
- 6 ground cardamom pods
- 1/2 teaspoon allspice
- 2 teaspoons celtic sea salt
- 2 tablespoons olive oil
- Grated rind and juice of 1 lemon
- Combine all the spices into a mortar and pestle a grind them up (I had whole peppercorns and cumin seeds but use whatever is available) add the lemon juice and oil and stir around to make the spice paste
- In the pan that is heating (hope you pre read the recipe because you should heat it first!) add about a tablespoon of oil and then the onions, cook them until then soften a little and lose the raw onion burning eyes sensation, add about 1/4 cup water and then the spice paste, add the prunes
- Cook until fragrant (about 3-5 mins)
- Add the lamb now and another 1/4 cup to 1/3 cup water. I wasn't specific with the water measurements, basically you always want about at least 1/2 a cm of water on the bottom of the pan -this stop things burning and keeps the meat moist and the spices paste fluid-y
- Continue to cook the meat until you know it is cooked through and add water as you see fit.
- The end results is a pretty thick sauce covering the meat and it is delicious. Like most food (but especially curries) I suggest storing it in a glass dish in the fridge as it will stain Tupperware. Also - remove the cardamom pods!
- Enjoy - let me know how you go!