Today I thought I’d share the recipes for an entire meal with you. This is the very same meal that my husband and I cooked for Valentine’s Day and we’ve since cooked it for the family too and it went down a treat, so I hoping that we’ve got the recipe just right for this lamb tagine! I’ve also had a go at making my own tortilla bread and when you try it out for yourself, you’ll never want to go back to the shop-bought wraps again!
Tagine ingredients: 450g lamb mince, 1 chopped onion, 75g sultanas, 1 tin of chopped tomatoes, 4 tsp plain flour, 2 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp cumin, 2 tsp ground ginger, 2 tsp turmeric, 200ml vegetable, lamb or beef stock, 1 tbsp honey, salt and pepper
In an oven-proof pan, brown the mince and onions then add the spices to the pot. Stir in the flour and cook for a minute before adding the stock, honey, sultanas and tomatoes. Stir and season to taste then cook in an over at 180 degrees for around 45 minutes until the sauce has thickened and the mince is tender.
Tortilla ingredients: 800g plain flour, 2 tbsp. butter, 2 tsp baking powder, 1/4 tsp salt, 350ml boiling water.
Mix the dry ingredients in a large bowl then rub in the butter using your fingertips to resemble breadcrumbs or polenta. Add the water a little at a time, mixing it with your hands to make a dough – don’t add all the water at once as you may not need it all. Take a golf-ball sized piece of dough and use a rolling pin to roll it out to the size of your pan. Cook in a dry frying pan until the top is slightly puffy and bubbly then turn over in the same way that you would turn a pancake. These tortillas only take a minute or two to cook in the pan and are much more satisfying to make and eat than the shop-bought version!
We used a packet of mushroom flavoured couscous because we were feeling too lazy to make our own after all the tortilla rolling! It’s easy enough to add flavour to plain couscous – just add the juice of 1 lemon and 450ml of vegetable stock to 250g plain couscous then stir in a handful of freshly chopped parsley and mint before serving.
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