Anyway, he hyped it up so much that when it actually arrived I was.......quite underwhelmed!
At the time it was the kind of thing that I would quite like to have- but there were probably 20 other things I could have rattled off that I wanted before that came up. So we had a bit of a 'tiff' over it, me thinking how well does he really know me, him thinking what an ungrateful cow!
Fair enough too, I was an ungrateful cow. It was a kind and thoughtful thing to do (even if I am only acknowledging it a year later!)
So, in honour of the love and kindness that went into its acquisition I thought I had better jolly well use it! I made a lamb, pumpkin and apricot tagine for its inaugural outing and it cooked just beautifully. The cone shaped design is suppose to affect the way it cooks, but to be honest all I care about is that it works and it looks great! So, I will be using it again soon, I have a lovely chicken and lemon tagine that is crying out to be made.......
Lamb and Pumpkin Tagine with apricots
- 170g (about 1 cup) dried apricots
- 1kg boned lamb shoulder or leg, fat removed or 1 x Leg of Lamb, bone removed
- Freshly ground black pepper
- 3 tbsp oil or clarified butter
- 2 garlic clove, peeled, finely chopped
- 2cm fresh ginger, finely chopped
- 2 onions, peeled, chopped
- 1 tsp each ground turmeric, cumin
- 1/4 tsp chilli powder (or 1/2 tsp fresh chopped chilli)
- 1 tsp each coriander, salt
- 2 cups hot water
- 450g piece pumpkin (2 cups peeled, diced)
- Optional: 1 tbsp lemon juice
- Soak apricots in cold water to cover. Cut lamb into 2cm cubes. Grind some pepper over and mix through.
- Heat oil and butter in a large, heavy-based metal casserole (or frying pan). Brown lamb, a little at a time; don't crowd the pan. Turn cubes with tongs; remove as they brown.
- Reduce heat. Add garlic, ginger and onions. Saute on low, 2 to 3 minutes, scraping bottom of pan well. Add spices and salt. Stir in hot water then diced pumpkin. Combine with browned lamb.
- Cook in covered casserole in oven, 160 degrees celsius, for 1 hour. Drain apricots and add. Cover and cook 1 more hour until lamb is tender.
Optional: add lemon juice.
- Serve hot with rice or couscous and vegetables.here: (I made all the recipes and they are all excellent! The tagine was made by Herluf Anderson and was purchased at Vessel (in Wellington)