Analiese Gre­gory’s lamb tagine

The co-owner of Bar Brose in Syd­ney uses low and slow cook­ing meth­ods to cre­ate a de­li­ciously tender lamb neck tagine

Western Times - - LIFE -

SERVES: 4–6 In­gre­di­ents

2kg lamb neck fil­let 10g dried gin­ger pow­der 15g smoked pa­prika 10g cas­sia pow­der 10g ras el hanout 400g dried apri­cots 30g grated fresh gin­ger 3 red chill­ies 1 onion 2 litres vegetable stock 200ml canola oil 150g whole blanched, roasted al­monds Salt to sea­son


2 bunches red radishes 1 bunch turnips 80ml olive oil 20g semi-dried green olives 1⁄2 pre­served lemon 30g honey 100g grape­seed or neu­tral vegetable oil


250g dried kab­uli chick­peas 1 litre vegetable oil for fry­ing 30g mixed spice pow­der 200g yo­gurt 50g tahini 1 lemon 30ml white soy 1 pome­gran­ate 3 large sil­ver­beet leaves, washed and finely chopped


Mix all spice pow­ders to­gether. Mar­i­nate the lamb with spices and leave overnight. The next day, boil the wa­ter, pour over the dried apri­cots and leave to soak. Slice each apri­cot in half. Take the seeds out of the chilli and finely dice them. Dice the onion, then fry it gen­tly in oil, with the chilli and gin­ger, un­til soft but not caramelised. Add the lamb necks and pour over stock. Add the soaked apri­cots, bring up to a sim­mer and leave to cook in oven for 1.5 hours at 150C or un­til ready. Place on stove top and re­duce sauce if needed. Gar­nish with roasted al­monds.


First make the pre­served lemon dress­ing by blend­ing the lemon whole, adding honey and vegetable oil. Then pass through a fine sieve. Finely chop the green olives and mix with the olive oil. Pre­pare the radishes by trim­ming any large or dam­aged leaves, thor­oughly wash­ing and scrub­bing the out­side. Cut the radishes into quar­ters or, if very pep­pery, man­dolin them into fine rounds. Dress in a bowl with olive oil, green olive and salt. Smooth the pre­served lemon dress­ing over the base of a plate and pile the dressed radishes on top.


Soak chick­peas overnight then the next day cook them in boil­ing salted wa­ter till soft. Drain well and re­serve. Mix the tahini, salt, soy, lemon juice and yo­gurt to­gether to cre­ate a balanced dress­ing. Heat the vegetable oil to 160C then fry the chick­peas till golden and crispy. Drain and sea­son with salt and spice pow­der. Plate by spoon­ing the tahini yo­gurt on to a plate then add the fried chick­peas and sil­ver­beet to­gether, top with a liberal help­ing of pome­gran­ate seeds. TIPS: Try us­ing lamb neck fil­lets on the bone for added flavour. If you can’t find neck fil­let, try lamb shanks or diced shoul­der.

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