Well hi there!
It’s been a while again. Wedding and work have resulted in a lack of inspirational cooking and thus an absolute dearth of blogging but I’m back (if only momentarily). And what better excuse than to christen the beautiful tagine that my Auntie J gave us as a wedding present?!
Last weekend, A Husband and I went back home and raided gardens and allotments for freebies. We came home with a couple of massive bags of apples, a huge amount of rhubarb, heaps of runner beans, half a dozen corn on the cob, some potatoes, a couple of onions and an enormous yellow courgette.
I love free veg! I also love the 9p lamb which was in my freezer. Free dinner? Yes please! It takes a long time to cook, but more or less looks after itself and is so worthwhile! The lamb absolutely melts in the mouth and works so beautifully with the rhubarb. An experiment that I’ll try again.
Lamb and Rhubarb Tagine
- Pop the lamb in a pan with some water, an onion, the lemon and spices of your choice. I used peppercorns, cloves, allspice berries, star anise and a cinnamon stick. Bring to the boil and simmer for around 1/2 hour.
- Remove the lamb from the water and slice into chunks, removing any bones. Bring the water back to the boil, reduce significantly and remove all the bits.
- Drizzle a little olive oil in the bottom of the tagine and chop in the veg and rhubarb in big chunks. Drizzle a few spoons of honey over the rhubarb. Pile the lamb on top and ladle over a little of the stock.
- Grind the spices and dried mint and parsley in a pestle and mortar and sprinkle over the top of the lamb. Place the tagine in the oven and turn up to 120C.
- Cook the tagine for around 4 hours. I cooked it for about 2 hours one evening, turned the oven off and left it in there overnight, then turned it on again for around 1 1/2 hours to finish it off. Don’t lift the lid prematurely, just trust that it will be perfect when the time comes!
- I served with boiled rice and some runner beans, finely sliced, boiled with some butter and nuts mixed in. Sprinkle fresh mint over to serve