The most delicious thing in this post is the least appetising looking though. The mega awesome leftovers tagine was frickin' awesome. I haven't given up meat completely yet - my new stance is that when I eat it I will eat it as respectfully as possible. We bought the best quality/welfare lamb joint we could afford for Sunday lunch with friends (which was totally delicious, thanks Chef R) and relished it and then maximised the leftovers. I don't like cold, leftover lamb but smother it in spice and stew it for a few hours and it is excellent. The lamb fed six on Sunday and then with a lot of padding out (hey there chickpeas and sweet potatoes) the tagine did four more servings. And every single meal that bit of lamb made was scrumptious. In my books that is respect. Thanks lambikin.
I made up the recipe from an amalgam of about eight internet sources and my personal inclinations and it was so good that I wrote it down to share with y'awl. Notes - every tagine recipe I read is all like blah blah blah apricots but I'm not crazy about big ole chunks of fruit in my savory food so I substituted sweet potato for sweetness. If are a fruit/meat pervert then knock yourself out but maybe scale back to standard potatoes.
- 3-4 garlic cloves, chopped finely
- 1-2 onions, chopped finely
- 1 thumb (the weird standard measurement) of ginger, grated
- Coriander seeds
- Cumin seeds
- 1 generous squirt tomato puree
- 1 can tinned tomatoes (400g)
- 1 can chickpeas (400g), drained
- 2-3 sweet potatoes, peeled and chopped into medium sized pieces
- Roasted lamb shoulder, cut into bite size chunks
I don't think this recipe is particularly pedantic - spice it however you fancy with any appropriate spices you can get your grubby little mitts on.
- Heat some oil in a large saucepan or cassoulet and cook the onion, garlic, ginger and spices until soft.
- Add the lamb, potato, tomato, puree and honey.
- Stew for a while, say an hour and a half. If it is looking thin then you can take the lid off for a while but otherwise leave it to do its bidnez.
- Stir in the chickpeas a couple of minutes before serving.
- Bam! Sweet, sticky, spicy tagine with lots of melty lamb and chickpea goodness.
This was one of those times where winging it worked - yey for those times!
What good things have you eaten recently? Do you have a favourite leftovers recipe? I'm always intrigued to hear new ones although I have a substantial pile of cookbooks to browse through at the moment... Weekend bliss here I come.