When Claudia and I arrived in Melbourne this past winter ahead of dad, we had some of your girl friends over to Eildon Road. With a big lamb tagine, we sat around the dining table and I loved hearing all the stories about life at Ormond College. It was fun getting to know the girls you had become friends with. We were thrilled to discover that Claire and we had an old family friend we shared in common. This was apart from the other amazing discovery that Mim and you were born just days apart in the same hospital.
Anyway, that tagine has sparked some interest and I am so glad you girls are ready to spend a bit of time over a satisfying, slow cooked dish like this. What I mean is, this is not a quick, last minute meal to whip up at the spur of the moment- its something you should be prepared to leave on the stove to simmer gently until it is meltingly tender. If you can go as far as to cook it the day before you eat it, you will be rewarded by flavours that have deepened and mellowed.
This recipe I got from one of my American copies of Bon Apetit.
It was a wonderful occasion we shared together in St. Kilda, all girls around our table. Tonight I have cooked it to share with the Barrs family who are here to watch the Super Bowl with us. We are eating it with a cous cous salad and a cucumber and pomegranate, grape and fetta salad. Paisley of course watched from a safe distance – you know how she hates the stove! We’ve just seen Madonna strut her stuff in her gladiator costume- no malfunctions, thank goodness. So who will it be- the Giants or the Patriots?
Moroccan Slow Cooked Lamb
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 21/2 lbs trimmed boned lamb
- 4 tablespoons olive oil
- 1 large onion finely chopped
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 can chickpeas, drained
- 1/2 cup dried apricots, chopped
- 2 large tomatoes chopped
- 1 table spoon fresh ginger, chopped
- 2 cinnamon sticks
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh coriander
- Mix first 6 ingredients together in a large bowl.
- Add lamb and toss to coat.
- Heat 2 tablespoons oil in a heavy skillet over medium high heat. Working in batches, fry the lamb and cook till browned on all sides.
- Transfer to another bowl and keep aside.
- Add onion to the skillet and the tomato paste. Reduce heat to med., saute onions till soft, about 5 minutes.
- Add broth, chick peas, apricots, tomatoes, cinnamon sticks, ginger and lemon peel, and bring to a boil.
- Return lamb to the pan and bring to a boil.
- Reduce heat to a simmer, cover and cook for about an hour.
- Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes.
- Season with salt and pepper.