Comforting meals that are warming are perfect for winter. Now that the cool change has finally arrived here in South East Queensland, its time to break open the slow cookers or in this case the tagine. Slow cooking any meat until it is super tender and melts in your mouth is one of my favorites during the cooler months. This recipe the lamb is the star of the show meanwhile the last of our spuds were put to good use. However we are still waiting on peas and now that there is a virus in our garden we will be waiting awhile as we need to resow them. Frozen peas will still do the trick though.
The weather is still warm enough during the day to sit in the sun and feel the warmth. However we have a sneaky cool breeze that reminds me as soon as I go out side that yes it is winter. We are past the shortest day of the year and I am already looking forward to the days warming up and growing longer so I can take my little one outside more often. She loves being outdoors but rugging her up is hard work and keeping her out of the wind is a challenge in its self.
Hope your enjoying the cool nights. Its a good excuse to get extra cuddles I reckon.
- 1kilo lamb, cut into 5cm chunks
- 1 lge onion, diced
- 2 cloves garlic, finely chopped
- 1 lge tomato, diced
- 1 tsp ground ginger
- 1 tsp ground coriander
- 500g potatoes, quartered
- 150g peas (frozen or fresh)
- Salt and pepper
- Yogurt & mint to serve
- Heat 4 tbsp of olive oil in a tagine or casserole dish over a medium heat. Cook the lamb in three batches for 5 – 7 minutes or until brown and put to the side.
- Add the onion to the oil and lamb juices in the pan and stir to soften for one minute. Add the garlic and tomato and stir for a further 2 – 3 minutes. Add the ginger and coriander.
- Return the lamb to the dish, cover with water and the lid bring to the boil. Then lower the heat to a simmer and cook for 1 ½ hours or until the meat is tender and the sauce has thickened. Add the potatoes and peas and cook for a further 20minutes. Season with salt and pepper.
- Serve with a dollop of yoghurt and torn mint leaves on a bed of couscous.