I'd love to say I've got a good excuse for the two month gap between blogs but sadly, other than the job, the gym and the general social life I've been enjoying I've got nothing.
Still, here I am with a beaut of a recipe for you: Spicy Lamb Tangine.
You could make this with chicken or beef if you wanted but I have to say the lamb is sublime. The sweetness of the meat with the spices works beautifully.
So you'll need:
350g diced lamb neck
100g diced butternut squash
100g diced sweet potato
1 can drained chickpeas
1 finely diced large red onion
2 crushed large garlic cloves
1 carton chopped tomatoes
1 tbs Ras El Hanout spice mix
400ml hot stock (lamb or chicken will work here)
Fresh, chopped coriander.
Start by browning the lamb in oil in batches, removing it to a bowl once browned. Then sweat the onion and garlic in a little more oil. Cook these for 5 minutes until soft and translucent (don't let them colour) then add the Ras El Hanout - this is a Moroccan spice mix made from cumin, chili, cinnamon, ginger, paprika, coriander seeds, pepper and rose petals. You can get it in most supermarkets in various blends and combinations.
Add in the squash and potato chunks along with the browned lamb.
Pour over the chopped tomatoes and stock and bring to the boil.
Turn down to a simmer, cover with a lid and leave to bubble away for 30 minutes.
After this time add the chickpeas and a handful of fresh coriander (save the rest for sprinkling over at the end) and leave for another 10 minutes.
There you have it! If you like it really spicy add some fresh chili when you add the spice mix but at least try it my way first! I also sometimes add half a bag of baby spinach just before serving and let it wilt down.
Enjoy the bank holiday, guys! x
