The weekend is creeping up on us, which means its time for slow food. With the weather we’ve been experiencing, I’m in no mood to leave the house – lazy days with good food is what I’m opting for.
This lamb tagine with its lingering Middle Eastern flavours and jewel-like components is bound to impress even the toughest critic. The spiciness of the harissa paste goes very well with lamb and butternut and is complemented by the sweetness of the pomegranate. Delicious when served with couscous and a glass of sherry.
4 lamb chops
1 red onion, chopped
1 teaspoon garlic
3 tablespoons harissa paste
1 tablespoon lemon juice
200 ml beef stock
1 can chickpeas
1 butternut, cubed
1. Heat your tagine on the stove top with a splash of olive oil. Fry the onions and garlic for about 5 minutes.
2. Move the onions to the sides of the tagine and sear the lamb on both sides until it has a nice brown colour.
3. Spread the harissa paste on the lamb chops and add the lemon juice and beef stock. Simmer for about half an hour.
4. Add the chickpeas and butternut and simmer for three to four hours on a low heat.
5. Serve hot with couscous and pomegranate.