Lamb Tagine

Ingredients

2 tbsp olive oil for cooking
500 g lean lamb minced
1 large onion roughly chopped
2 large carrots cut into small chunks
2 garlic cloves finely chopped
2 tbsp ras-el-hanout spice mix
400 g can tomatoes chopped
400 g can chickpeas rinsed and drained
200 g dried apricots (use the 'hardest' ones)
600 ml chicken stock hot
120 g pack pomegranate seeds

Method

  1. Heat oven to 180℃.
  2. Heat the oil in a frying pan and brown the lamb on all sides.  Scoop the lamb out onto a casserole dish.
  3. Add the onion and carrots to the pan and cook for 2-3 mins until golden.  Add the garlic and cook for 1 min more.
  4. Stir in the spices and tomatoes.  Season.
  5. Tip the lamb back in, along with the chickpeas and apricots.
  6. Pour over the stock, stir and bring to a simmer.  Then tip it all back into the casserole.
  7. Cover the dish and place in the oven for 1 hour.
  8. If the lamb is still a little tough, give it 20 mins more until tender.  When ready, leave it to rest so it’s not piping hot.

Serve scattered with pomegranate, with couscous or rice alongside.

Spicy Sweet Potato and Coconut Soup

Ingredients

1 medium onions
1 tsp finely chopped or minced ginger
2 tsp red Thai curry paste (very salty so don't overdo it)
4 medium sweet potatoes
2 pints chicken stock (preferably from bones or make up with chicken OXO cubes or similar)
1 tin coconut milk

Method

  1. Preheat the oven onto 180°C.
  2. Put the sweet potatoes directly onto the oven shelf for 20 to 30 minutes.
    (until mostly soft - which depends on size and shape of the roots).
  3. When cooked, take the potatoes out of the oven and cover with a damp tea towel for 10 minutes.
    (This loosens the skins as they cool to make them easier to remove.)
  4. In a large pan, fry the onions and minced garlic in some sunflower oil until soft and transparent.
  5. Add a small teaspoon of Thai curry paste and stir gently for a couple of minutes.
  6. Remove the sweet potatoes from their skins. Dice and add to the pan of onions and spices.
  7. Add the stock and bring to the boil. Then, turn down to a simmer and cook until the sweet potato is soft.
  8. Put everything through a blender, or food processor and process until smooth.
  9. Pour back into the pan. Add the can of coconut milk and heat through.  Ready to serve.