Original recipe of the week: Midsummer Dream

Although not officially midsummer, the recent change in weather has seemed to promote a change in mood in the city, let alone dress sense and food choice. When it’s hot like this there nothing nicer than enjoying a glass of wine with friends and indulging in some home-cooked food. A Tagine is the perfect way to entertain with minimal fuss and maximum guest attention. All you need to do (really) is sling it all together a wait for the magic to happen. A Tagine, which is actually the name of the pot this stew dish is cooked in, relishes from the Middle East.  Slow-cooked cuts of meat and veg work best, but any combination you wish is fine by me. Pair with a simple salad or even couscous or Bulgur wheat for a more substantial supper to soak up all the alcohol!

Lamb, spinach and preserved lemon Tagine

Cooking time: 45 minutes

Serves 4 

What you will need:

1kg diced lamb

4 preserved lemons

1 handful of parsley

1 clove of diced garlic

1 chopped onion

2 tbs tomato puree

1 tin of chopped tomatoes

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cinnamon

1tsp ground ginger

½ pint of vegetable stock

1tbs paprika (preferable spicy)

500g spinach

300g peeled, chopped butternut squash

200g chopped chestnut mushrooms

200g chopped aubergine

1 handful of flour

hazelnut oil

salt and pepper to taste

a Tagine or heavy based saucepan with a lid

 

What you need to do:

1. Gently fry the onion until soft and add the garlic. While this is browning, place the lamb in a plastic sandwich bag and add flour. Shake the bag to ensure all the meat is covered.
2. Add the lamb to the pan and fry to brown, when browned you can start to add the veg
3. Add all veg – apart from parley, spinach, preserved lemons and chopped tomatoes – and mix.
4. When these are all mixed together, you can add the spices, tomato puree and stock, give this a stir and add the chopped tomatoes.
5. Place the lid on and turn down the heat to a simmer and leave for around ten minutes.
6. After about ten minutes remove the lid, be careful it might be hot, and give it a stir. Taste and season if you feel necessary.
7. Replace the lid and leave again for about 20 minutes but keep a close eye on it.
8. After this time, you can now add the spinach, parsley and lemons, give it a good mix and replace the lid for the last time.
9. Now leave alone for 10-15 minutes and you’re ready to go.
10. Simply top with some chopped mint and a squeeze of fresh lemon, some pomegranate if you like, and serve with couscous for an authentic touch.

Bethany Stone

[slideshow post_id=”30662″]