I have to admit it feels good to be home… BUT I didn’t like the cleaning and vacuuming and the washing, as for the cooking.. I don’t mind it as much, hehe. It does feel good to cook up food that makes my kitchen smell good.
First night back, I was too lazy to cook anything fancy since we only just got home at 4.00pm and spent the afternoon opening Christmas presents, making a mess, and then I had to tidy up the mess. So I whipped up some fettucine with pasta sauce (not even meat or anything since my pantry / freezer was pretty much empty!) and sprinkled some parmesan cheese on top. That was it. We filled our tummies and went to bed.
The next day though, it felt good to sleep in (we are on holidays until the 9th of Jan) and slowly do other house chores and edit more photos and slowly make my way to the supermarkets to do grocery shopping. My first stop was the butcher – stocked up on all the meat I can carry, haha. Then off to Coles to pick up some ingredients I needed to use my new “toy” – a Christmas present I got from our Kris Kringle – a brand new Scanpan Tagine!!
First dish that came to mind was this Morrocan Lamb dish. Served with cous cous! My mouth was watering… I had to cook it. It was delicious. The flavors are amazingly absorbed into the lamb in such a short cooking time. Also, this dish must be served with cous cous. It will not taste the same with rice. The flavors of cous cous and its grainy texture compliments the lamb tagine beautifully.
Ingredients:
Spice Mix
1 tbsp ground ginger
1 tsp ground black pepper
1 tsp ground cinnamon
1 tbsp ground turmeric
2 tbsp ground paprika
1/2 tsp chilli powder
Spice Paste
1 1/2 tbsp chopped garlic
1 large brown onion, roughly chopped
1 tbsp chilli paste
Stalks from a bunch of coriander, finely chopped
1 tsp ground white pepper
1/2 tsp salt
Lamb Tagine
1kg lamb chump chops, diced
3 tbsp olive oil
450g carrots, peeled and cut into chunks
1 onion, sliced
1 cup of frozen green peas
1 red capsicum, sliced
1 sweet potato, peeled and diced
4 baby potatoes, peeled and diced
2 large tomatoes, roughly chopped
75g dried apricots
2 tbsp honey
3/4 cup chicken stock
Salt and pepper to taste
Coriander leaves for garnish
Method:
Heat olive oil in large tagine and cook lamb until just browning. Season well with salt and pepper. Remove from tagine and set aside.
Cook spice paste in the remaining juices in the tagine from the lamb for 1-2 minutes. Add spice mix and return lamb into tagine. Stir lamb into spice paste and spice mix thoroughly until meat is well covered.
Add carrots, onion, peas, capsicum, sweet potatoes, potatoes, tomatoes and dried apricots into the tagine. Stirfry for approx. 5-7 mins. Add honey and chicken stock and season well with salt and pepper. Cover with the heavy ceramic tagine lid and let it simmer. Open lid and stir every 10 minutes. Cook for approx. 40 minutes.
Meanwhile, cook cous cous according to packet directions.
Serve lamb tagine while still hot, garnish with coriander leaves.
CRUISE HOLIDAY PHOTOS:
Photos from my recent cruise trip have been uploaded on my Flickr account. Check out the photos here.
Kimba's Living 
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