Don’t you just LOVE’ a bank holiday! – especially if (like me) you decided to shun the (not so lovely) traffic jams, full of caravans and instead spend the extended weekend at home :0)
Excitingly though this bank holiday I had also been invited by Britmums to be a #morrisonsMum! (Whoop) – Celebrating their ‘I’m cheaper range’
As I had already invited friends over for Sunday lunch I decided to put my £80 Morrisons vouchers towards the Lunch.
And armed with the vouchers I couldn’t wait to get to our local Morrisons and get shopping – to see what we could buy!! :0)
Already fond of Morrisons meat and their market street butchers – I took full advantage and opted to buy a beautiful whole shoulder of Lamb, which would later become a delicious Lamb Tagine.
I’m also a fan of Morrisons ‘market street’ greengrocer and after a visit to this section of the supermarket (looking out for the yellow ‘I’m cheaper stickers’) the trolly heaved with fresh produce and hues of yellow, orange, red and green……….
A few more supermarket sections later I had finished my shop. I had managed to find everything I needed (and a bit more) and despite a buxom trolly including 2x bottles of Rioja and a case of Peroni happily our bill came under budget at £70!!!!!
Thrilled that we had received ‘back’ a £10 voucher – Finn (aged 7) suggested eagerly that we ‘could’ spend the left over voucher on football cards?! Ha “nice-try” we didn’t, but I did go back in store to buy some extra veg and a naughty bottle of Prosecco! (sorry kids)
After a swift unpack my husband #chef began to prep for
‘Johns Lamb Tagine’ served with Cous Cous and Garlic, herb pitta breads.
Chop, chop, stir
(Serves 6 people – cost per person £4.00)
2kg Lamb shoulder
3x Red peppers
3x Red Onions
4x Cloves of garlic
Half teaspoon of cinnamon
1x tsp Cumin powder
1x tsp Turmeric
1x tsp Smoked paprika
Zest of one un-waxed lemon
1x Pinch of Saffron (optional)
1x tin of god quality tomatoes
1x Tube of good quality tomato puree
750ml of Chicken stock
Flat leaf parsley
A handful of raisins – that have been steeped in hot water.
A handful of dried apricots
A handful of Whole almonds
2x whole chillies (optional)
Salt and pepper for seasoning
- Dice the Lamb in to chunky cubes, season with salt, pepper and olive oil, And in a heavy based pot brown the meat off in small batches.
- Put the meat to one side and using the same pan (with all the pan browned juices from the meat) fry off the peppers (cut in to 2 inch chunks) the 3 chopped red onions. when the peppers and onions are softened add the;
Garlic, cinnamon, cumin powder, turmeric, smoked paprika and the zest of the un-waxed lemon (a waxed lemon can make the tagine taste bitter).
(If you have a waxed lemon, simply place in boiling water 1 minute before zesting)
- Then put in the pinch of saffron and cook out the spices for a few minutes before adding a tube of tomato puree, stirring frequently.
- Now return the lamb (and any meat juices) adding also the tin of tomatoes and chicken stock, scrapping the bottom of the pan to release any meat caramelisation.
- Add the apricots (quartered) and the steeped raisins.
- Then toast off a handful of whole almonds (the texture of whole almonds is better than flaked) in a pan – when cooled break them up with the end of a rolling pin.
- To the pot then add the finely chopped mint (only a small amount as too much will overpower the tagine), finley chopped corriander and almonds. If you like your tagine hot also add some chopped fresh chilli.
- Gently cook the tagine in a casserole dish with lid on at 160 degrees for 2.5hours.
The meat will be done when it is soft to eat- if it is not return it back to the oven until it is soft.
To finish add the chopped Flat leaf parsley and season to taste.
Serve with Cous Cous and Garlic, herb pitta bread.
Johns Cous Cous
We like our Cous Cous jeweled with fruit, but you can have it plain if you prefer.
Dice 1 x Red onion, and 1x Red pepper 1x clove of garlic 1x chilli
Gently fry the above with a little salt and pepper, add the 250g of cous cous and just enough chicken stock to cover ensuring the cous cous doesn’t catch on the bottom.
Add some raisins and chopped apricots, a squeeze of lemon juice and a handful of chopped parsley.
Take off the heat and stir in 75-100ml of extra virgin olive oil. Allow the cous cous to ‘rest’ by covering the pan until ready to serve. Season to taste.
For the pitta breads we like rubbing them with roasted garlic;
The easiest way is to throw in a head of garlic, rubbed with oil, salt and pepper to the oven before you begin the tagine.
When it is done rub it on to the pitta breads and using a very hot chargril (or grill if you do not have a chargril) grill the pitta breads until they puff slightly in the middle.
Cut the pitta bread in to slices (about 3 slices) and toss with chopped parsley – EAT ENJOY :0) XXXXX