Thursday, August 4, 2011

Lamb and Plumb Tagine

Normally, you'd use apricots in this recipe, but with an abundance of plumbs this time of year, they make a great substitution.  If you want to be authentic, you'd cook the rice separately  but I'm a big fan of one-pot cooking.

1/2 tsp Turmeric
1/4 tsp Cayenne (or to taste)
ground pepper (to taste)
1/4 tsp Cumin
1/4 tsp Ground coriander
1/4 tsp ginger
1/2 tsp cinnammon

500g lamb, diced
onion, chopped
yellow pepper, chopped
butternut squash, chopped
1/2 cup sliced almonds
1 1/2 pints lamb/beef stock
2 cups uncooked rice.

Brown the lamb in a little oil in a casserole dish and add the onions and spices.  Add half the stock and slow cook in the oven (with the lid on) on a medium temperature for 2 hrs.  Add in the rest of the stock, the veg and the uncooked rice and return to a hot oven for 30 mins or until the rice is cooked.

Serve hot.