We’ve got five delicious winter warmer recipes for you try this winter and we will be sharing them with you on The Butcher’s Blog and on our Newsletter, so make sure you sign up!
Out with the barbecue in with the stew; yes it’s the time of year when we start eating cobble warming teas and snuggling up on front of the fire.
Our first winter warmer is our Lamb Tagine recipe. Far from Tagine we were reared, but there is no harm in trying something a little different from time to time. Tagine is a traditional persian dish, usually prepared with lamb, so called as it has been historically served in a tajine dish. This rich dish is ideal for winter due to the infusion of deep spices and herbs. It is a flavoursome comfort food; perfect after battling the elements or for entertaining friends.
- 1 lb/454g diced lamb
- 5 tbsp olive oil or sunflower oil
- 3 medium onions, cut into thin wedges
- 4 garlic cloves, crushed
- 4 tsp ground cumin
- 4 tsp ground coriander
- 1 tsp hot chilli powder
- 1 tsp ground turmeric
- large pinch of saffron
- 2 lemons, cut into thin wedges
- 250g ready-to-eat dried pitted dates
- 100g shelled pistachios
- 25g cornflour
- small bunch coriander, leaves roughly chopped
- cooked couscous or basmati rice, to serve
- Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a large flameproof casserole dish and cook the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
- Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
- Carefully remove the dish from the oven and stir in the dates, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
- Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. Serve with cous cous or rice and garnish as you please!
We prefer to stir in our cooked rice and cous cous so it is covered in the tasty sauce too!
Get your lamb for this recipe in The Butcher’s Block. Don’t forget to click on your location on our home page to see what offers we have in your local branch. Pay us a visit on Facebook to let us know what you think of our recipe