When entertaining guests I love choosing a theme for the food as it forces me to try new dishes. Last Saturday night I decided on a Moroccan food theme as the flavours are earthy and warming which were perfect for a rainy winter night.
Traditionally, tagines are cooked in the oven however I was more than satisfied with cooking it on the stove. I still kept the term tagine as it refers to the blend of sweet and savoury flavours, which this dish has.
It’s important to brown the lamb in batches before slow cooking as it lends the dish a great depth of flavour.
Slow cooking lamb is well worth the time as it tenderises the meat resulting in it falling apart and melting in your mouth.
To me, pumpkin and parsnip signify winter as they are earthy vegetables and are the perfect addition to this tagine.
The tagine will keep in the fridge for one day in a sealed container.
Lamb, pumpkin and date tagine
- 1 kg lamb, diced
- 1 TBSP macadamia oil
- 1 brown onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 TBSP cumin
- 1 TBSP fresh ginger, peeled and grated
- 2 tsp paprika
- 2 cups beef stock
- 500g pumpkin, peeled and diced into 2cm cubes
- 3 parsnips, peeled and diced
- 1 cup dates, pitted and sliced
- 1/2 cup fresh coriander leaves, washed and roughly chopped
- Serve with turmeric quinoa
- Heat oil in large casserole dish and cook lamb in batches, until brown. Transfer to a plate.
- Add onion to the pan and cook for 5 minutes or until brown. Add garlic, cumin, ginger and paprika, cooking until fragrant.
- Stir in beef stock and add lamb to the pan. Cover and simmer for 30 minutes.
- Add pumpkin, parsnip and dates, and cook for a further 1 hour.
- Sprinkle with coriander and serve with quinoa. Enjoy!
If you follow me on Instagram (@emmalaurenfood) or Facebook then you have probably already seen the spread I made for dinner.
Here is a snapshot of the main meal and all the recipes are on their way!