You know the whole conundrum of a closet full of clothes and nothing to wear? I’m not a girly girl with a crap load of clothes, so that doesn’t happen so much to me. My thing is that I have bookshelves (yes, plural, see below for the bulk of my collection) full of cook books and no idea what to cook. A lot of the time, I buy cook books because a) I like the pretty pictures, and b) I love to read different recipes, because I feel like it’s one of the best ways to learn about other cultures. Staring at the ridiculous amount of cookbooks I have after buying yet another one last weekend, I decided to start picking a book out each week and finding a random recipe to cook. This week, I plucked out Delicious: More Please cook book by Valli Little, food editor of Delicious magazine, which has been sitting on my shelf for literally years, after mum gave it to me for Christmas like five years ago.
This book is beautifully photographed and laid out, in seasons – as in, here are some autumn recipes, using what’s actually in season. I love that concept. And the recipe for the lamb and apricot tagine jumped out at me again, like it did the first seven times I flicked through this book. It looked so rich and thick, a perfect dish now that the weather is getting colder. So why has it taken me so long to actually make this dish? Because, honestly, the very long list of ingredients and lack of 1., 2., 3. method really put me off. I really hate recipes that have the method written out in long paragraphs – I just want dot point steps!
Anyway, it got me thinking about not only how many great recipes I haven’t bothered trying because they seem too hard at first glance, and also how many recipes other people gloss over for the same reason. For that reason, I decided to re-write this recipe to something a bit more simple and easy for a real person in a real kitchen to cook, using mostly ingredients already around the house. Because let’s face it – when you have to buy a stupid amount of ingredients like obscure spices that you’re only even going to use for the one dish, you may as well just go and order the dish at a restaurant, where it’s going to be quicker and cheaper. I don’t think my pared down version has lost too much – it was
Here’s my version of Valli Little’s lamb and apricot tagine (enough to serve 4) – hopefully it’s simple enough for you guys to try too, because it’s actually not as hard as it looks and a really delicious autumn meal!
Marinade for lamb
– 1 garlic clove, minced
– 1 tbsp fresh ginger, finely grated
– 1 heaped tsp cumin powder
– 1 heaped tsp sweet paprika
– sprinkle of salt
– 3 tbsp olive oil
– 500g diced lamb
1. Combine everything but the lamb in a larger plastic container into a paste.
2. Add the lamb to the container, mix the paste through until it’s well coated, and let it marinate away in the fridge for an hour or so.
– zest of 1 orange
– 2 tbsp golden raisins
– 1 tsp cumin powder
– 1 tsp sweet paprika
– 1 cup cous cous
– 1 tsp butter
– 1 tbsp toasted slivered almonds (optional)
While the tagine is finishing up in that last 10 – 15 minute simmer, prepare the cous cous:
1. Heat a small saucepan over low/medium heat, and add the zest, raisins and spices, and cook gently for a minute or two, until you can really smell it.
3. Add 1 cup of water, bring the the boil, then take the saucepan off the heat.
4. Stir in the cous cous, cover, and sit aside for 5 minutes.
5. Add the butter and work it through/fluff the cous cous up with a fork. Mix in the almonds if you want them, and it’s ready to go with the tagine!
The rest of the tagine
– olive oil
– 20g butter
– 1 onion, chopped- 1 x 400g tin chickpeas , drained
– 1 x 400g tin chopped tomatoes
– 2 cups beef, lamb or vegetable stock
– 1 tbsp honey
– ½ cup dried apricots, cut in half
– toasted sesame seeds and coriander to serve (optional)
1. Heat a large pot over high heat and drizzle in a little olive oil. Cook the lamb in batches if the pot isn’t big enough to cook it all at once, just sealing it off/browning it. Then remove it from the pot and set aside.
2. Keep the pot on over medium heat and add the butter. Once melted, add the onion and cook, stirring, until it softens a little (around 5 minutes).
3. Put the lamb back into the pot and stir it into the onion. If you like extra spices/have them around, like cinnamon, chilli, ras el hanout, add in a little of them here, too.
4. Next, stir in the chickpeas, tomatoes, stock and honey – you should have enough liquid in the pot now to just cover the lamb. If you need more, add more!
5. Bring it to the boil, then reduce the heat and simmer, partly covered, for 45 minutes.
6. Uncover and simmer for another 30 minutes, stirring occasionally.
7. Last step of the simmering process – add the apricots, and simmer/stir for another 10 – 15 minutes.