EDWARD ENTERTAINS
WITH EDWARD HAYDEN THIS WEEK: LAMB, CHILLI AND SWEET POTATO TAGINE
Greetings everyone and I hope that you are all well. There’s great joy at the minute as we continue to see the gardens come to life and the spring bedding is looking mighty. I was looking at one of last year’s hydrangeas in a pot in my garden last week and it was full of green shoots reminding us that there is good times ahead and that we too, like the hydrangea will bloom again. In the meantime, you can keep up with the cooking. Many people have asked me to include in the features some one pot wonders and this to me is the perfect one pot wonder for this time, when lamb is so tasty and so available. This is simply delicious and as with most dishes of this nature, it tastes even better the next day! The classic Moroccan Tagine got its name from the dish/vessel in which it is cooked and although these vessels are rarely used in its European re-incarnations, the name abides. This dish is perfect to serve with either braised rice or a delicious flatbread. However you serve it I am sure that it will be a big hit and will become a staple in your culinary repertoire.
RECIPE
* 1 1/2 lb/700g diced stewing lamb
* 1 tablespoon oil
* 1 teaspoon of sugar * 1 teaspoon of ground cumin
* 1 teaspoon dried mixed herbs
* 1 teaspoon of ground cinnamon
* 1 teaspoon chilli powder
* 1 medium sized onion * 3 cloves of garlic
* 2 sweet potatoes-cut into cubes
* 1 tablespoon plain flour
* 1 tin chopped tomatoes
* 1 pint/600ml chicken/ vegetable stock-approx (see top tip)
* Small tin chickpeas (optional)
* 2oz/50g raisins
* Zest of 1 orange
METHOD
* Preheat oven to 170C/325F/ Gas Mark 3. Mix the mixed herbs with the spices (cumin, cinnamon, chilli powder) and the sugar. Toss the lamb pieces in the spice mix, adding the oil to coat the spice to the lamb. Leave the meat for 20 minutes and then fry off the meat on a large pan until all of the meat has been browned evenly.
* Next add the onions, garlic and sweet potato until well browned (approx 3-4 minutes) Add the
plain flour and stir this with the vegetables for a moment or two.
* Mix in the chopped tomatoes with the chicken/vegetable stock.
* Pour all of this deliciously fragrant sauce into the casserole dish, secured with a tightly fitting lid, and pop into the oven and cook for 1 1/2 hours until the meat is tender. Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock. * Approximately 10-15 minutes before serving, add the chickpeas, raisins and orange zest.
* Serve immediately, sprinkle with some toasted almonds and/ or natural yoghurt.
Top Tip:
· This dish is all about the meat and the vegetables lightly bound in a deliciously fragrant sauce. If you would like some additional sauce you can add in some additional stock to generate some more sauce.