Lamb Tagine

The restoration work at The Guildford Arms is picking up momentum now. The dry liners are busily taping, jointing and skimming upstairs, and the contract for our new restaurant kitchen is being negotiated. Downstairs we are temporarily closed for lunches to facilitate the work. It’s a bit chaotic but by 5pm we are ready to open for the evening.

Next week we are changing our pub menu to reflect the best of Novembers produce. So it’s the last week for our hugely popular lamb tagine. The secret to this dish is infusing it with lemon zest. You don’t want to grate it, just peel off 4 or 5 large pieces using a potato peeler. They can be removed later if you don’t fancy eating them (although they are delicious). We season the tagine with our own blend of freshly toasted spices, but you can successfully substitute that for some pre-ground cumin and coriander.

Lamb Tagine

  • In a hot pan sauté 1kg of seasoned diced lamb in olive oil. Cook in batches until nicely browned.
  • Gently cook 1 finely chopped onion in olive oil until soft.
  • Add 1 smashed garlic, 1/2 inch finely chopped ginger, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon.
  • Add the lamb, the peel from 1 lemon, 2 pinches of saffron and a stick of cinnamon and a bouquet garni of rosemary, thyme and bay.
  • Add 250ml of tomato passata and enough water to just cover.
  • Add about 20 pitted olives.
  • Cover and simmer for 1 hour 30 minutes or until the meat is tender.
  • Adjust seasoning and scatter over roughly chopped coriander leaves.

Lemon Couscous

  • Bring 400ml of water to the boil.
  • Place 500g of couscous in a large bowl.
  • Pour over water and using a fork stir vigorously to separate grains.
  • Whilst still hot rub in 40g of butter.
  • Flavour to taste with lemon zest, fresh coriander and spices.

 

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