Recipes from Holly, Kerry and Liz 1/8/05
Lamb tagine (serves 6)
|1 tablespoon oil
750g cubed lamb
2 onions, sliced
3 cloves garlic, finely chopped
800g canned diced tomatoes
¼ cup lemon juice
1 tablespoon Ras el hanout (spice blend)
|1 teaspoon Harissa
750g peeled cubed pumpkin
½ cup raisins, dates or other chopped dried fruit
½ preserved lemon
Honey to taste
1. Heat oil in a large tagine or pot over medium to high. Add lamb in batches and cook until brown (removing each batch so not to stew the meat). Transfer to a plate.
2. Cook onion and garlic until softened.
3. Return lamb and add tomatoes, lemon juice, Ras el hanout and Harissa. Stir to combine. Cover and turn heat to low. Cook for 45 minutes.
4. Add pumpkin, dried fruit and preserved lemon and cook a further 45 minutes or until lamb and vegetables are tender. Add honey to taste.
5. Serve with couscous or rice as desired and perhaps some greens on the side.
Tunisian chickpea soup (serves 6-8)
|¼ cup olive oil
2 red onions, chopped
10 cloves garlic
2 carrots, sliced
½ bunch celery, sliced
1 teaspoon ground cumin
|1 teaspoon paprika
1 teaspoon Harissa
2 litres chicken stock
4 x 400g cans chick peas, drained
Lemon juice to taste
1 bunch coriander, chopped
1. Heat oil in a heavy based pan over medium heat. Add onion and garlic, reduce heat to low and gently cook until onion softened.
2. Add carrot, celery, spices, Harissa and stock. Cook, covered. For 15 minutes.
3. Add chickpeas and cook a few more minutes. Puree ½ the mixture and return to original pot.
4. Add lemon juice and coriander.
Tip: You may also add leftover cooked chicken, roast meats or can of tuna.
Recipes by Suzanne Quintner (who also makes Harissa, preserved lemons, dips and other great North African dishes available through good deli's).