| Greg's tagine d'agneau aux abricots et amandes |
| Greg's home page |
| Cooking main page |
| Recipe index |
| Greg's diary |
| Copyright info |
| |
|
|
|
|
|
This recipe is complete, but something seems to be missing. More investigation needed before I do it again.
This is my adaptation of my recipe for tagine with prunes and almonds, itself an adaptation of a recipe suggested to me by Mohammed Ifadir. The main difference is the substitution of apricots for prunes, but I have also added some chick peas. See the previous recipe for more details.
Serves 2
| quantity | ingredient | step | ||
| 6 g | cumminseed | 1 | ||
| 5 g | black pepper | 1 | ||
| 8 g | cinnamon | 1 | ||
| 5 g | ras-el-hanout | 1 | ||
| 16 g | ginger | 2 | ||
| 20 g | garlic | 2 | ||
| 1.2 kg | boned leg of lamb (900 g after removing fat) | 3 | ||
| water to make a paste | 4 | |||
| 350 g | onion | 5 | ||
| 13 g | parsley | 5 | ||
| 60 g | oil | 5 | ||
| 300 g | aubergine | 6 | ||
| 300 g | courgettes | 6 | ||
| 380 g | potatoes | 6 | ||
| 225 g | chick peas (dried) OR | 7 | ||
| 550 g | chick peas (cooked) | 7 | ||
| 25 g | salt | 7 | ||
| 250 g | dried apricots | 8 | ||
| 250 g | almonds, peeled | 9 | ||
Finely grind cumminseed, pepper and cinnamon.
Chop ginger and garlic, add spices and water.
Chop meat into coarse pieces (50 g).
Mix spices with little water, marinate meat in tagine for 20 minutes.
|
|||||||||||||||||||||||
Cut onions into slces, coarsely chop parsley. Add oil to tagine, cover with onions and oil, and bring to the boil. Close lid and simmer very gently for 15 minutes. There's no added liquid, so be careful not to burn.
|
|||||||||||||||||||||||
Cut aubergine, courgettes and potatoes into large pieces and arrange on top of the tagine. Spread salt on top. It should wash down into the dish. Bring back to the boil, cover and simmer for 2 to 3 hours until tender.
|
|||||||||||||||||||||||
|
|||||||||||||||||||||||
|
|||||||||||||||||||||||
Put apricots in boiling water to cover and leave for 15 minutes. Allow to cool.
Deep fry almonds at 160° until barely coloured.
Before serving, arrange apricots and almonds on top of tagine:
|
|||||||||||||||||||||||
|
|||||||||||||||||||||||
Serve with harissa and preserved lemon.
I still have issues with this recipe. When do I put in the chick peas? They seem to cook very quickly. And somehow the flavour isn't strong enough.
| Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |
