missuscluck Posted February 19, 2008 Share Posted February 19, 2008 Has anyone got the Hugh F. W. meat cook book. I am after a recipie from this book for a Lamb Tagine moroccan style. Not sure what the exact name for it was though Think it had almonds in it?? We had this at a friends house a while ago and it was really lovley. Have tryed googling it but cant seem to locate it. Has anyone got this recipie and could post me the ingrediants and a brief blah blah of instructions. Or Has anyone got a good morroccon lamb recipie. Thanks Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted February 19, 2008 Share Posted February 19, 2008 Lynda, I've got HFWs "Meat" book, and I've had a quick leaf through it, but I can't find a Moroccan lamb recipe in it There is a Tunisiam lamb with aubergine recipe that might possibly be what you mean, as well as lamb & aubies there's also almonds, apricots, tinned toms and a load of spices. It sounds good although I have to admit to never having cooked it myself. There's also something called Kibbeh Naye which is a Lebanese dish with bulgar wheat, but it looks as if it is intended as a starter rather than a main meal Maybe it's me (I am rushing a bit right now) but I really can't see a Moroccan recipe . Do you want me to post the details of either of those recipes? Quote Link to comment Share on other sites More sharing options...
Louise Posted February 19, 2008 Share Posted February 19, 2008 http://club.omlet.co.uk/forum/viewtopic.php?t=18847 Would this one do Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 19, 2008 Author Share Posted February 19, 2008 Hi Kate. Yes I think that the tunisian one sounds like the right one. The friend who cooked it had the book from the library at the time so we are at a loss to remember all the ingrediants. I think the list of ingrediants is quite long. If you could list them for me I would be very gratefull. Dont worry too much about all the details for the method. I think it requires a lamb stock but I am going to cheat and use cubes Just a breif idea would be good and I will bluff it Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 19, 2008 Author Share Posted February 19, 2008 Just looked at the link too. Thankyou louise. This sounds like it is on the same tracks, possibly even the same. The HFW one I have to say was one of the nicest things I have ever tasted. Thanks so much Quote Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2008 Share Posted February 19, 2008 don't have his recipe but I have another delish recipe for lamb tagine. If you want it, let me know, we love it! Quote Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2008 Share Posted February 19, 2008 ah! just noticed the link above, my recipe is further down on that link. I'm hungry now! Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted February 19, 2008 Share Posted February 19, 2008 OK, HFW's Tunisian Lamb with Aubergine (serves 6) Ingredients: 1kg stewing lamb or mutton cut into large cubes (a mixture of scrag end & boned out shoulder is good) 2 aubergines, cut into 5cm cubes 2 teaspoons fine salt Approx 4 tablespoons olive oil 2 garlic cloves, chopped 1 onion, chopped 2 celery sticks, chopped 1 leek, sliced 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 cloves 1 teaspoon ground ginger 2 x 400g tins chopped tomatoes approx 1 litre lamb stock (made from the trimmings & bones) 100g whole blanched almonds 100g unsulphured dried apricots small bunch coriander, finely chopped salt & freshly ground black pepper Toss the aubergine chunks in with fine salt & leave in a colander to bleed. Meanwhile in a heavy based casserole, heat 1/2 the olive oil & brown the meat in it in batches, setting aside when done. Add a little more oil if necessary, then add garlic, onion, celery & leek. Sweat until tender. Pound the cumin, coriander & cloves together in a pestle & mortar & add to the sweating veggies with the ginger. Stir well & cook for a couple more minutes. Add the toms, turn up the heat a little & simmer, stirring occasionally until you have a thick, pulpy sauce. Add the lamb. Pour in enough stock to cover & mix well. Bring to a trembling, gentle simmer & cook very gently, either on the stove or covered with it's lid in a very low oven (120oC/gas mark 1/2) for 1 hr. Quickly rinse the aubie chunks & pat dry. Heat another teablespoon or so of olive oil & stir fry the aubies until nicely browned. Add to the casserole with the almonds & apricots & stir everything together. Return casserole to the heat/oven for another good hr, or longer, unil both the meat & aubies are completely, meltingly tender. Adjust seasoning, stir in coriander. Leave for 15-20 mins to absorb this last flavouring, then serve with couscous or plain rice. Hope it's as good as you remember! I'm not entirely sure what a trembling simmer is by the way!!!!! Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 20, 2008 Author Share Posted February 20, 2008 Thankyou so much for taking the time and trouble to type this out for me kate. I really appreciate this. I am planning on cooking it on the weekend so I will let you know how I get on. Thankyou all for your help. I knew I could rely on you all Quote Link to comment Share on other sites More sharing options...
Martin B Posted February 20, 2008 Share Posted February 20, 2008 I think Clare has a good recipe. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 20, 2008 Share Posted February 20, 2008 Thankyou so much for taking the time and trouble to type this out for me kate. I really appreciate this. I am planning on cooking it on the weekend so I will let you know how I get on. Thankyou all for your help. I knew I could rely on you all please do let us know, although the one I make is delish, I'm always ready to try a variation, especially as Ian is growing some aubergines this year Hope you have a lovely weekend xxx Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 20, 2008 Author Share Posted February 20, 2008 Thanks. I will let you know. We grew aubergines last year and they did really well. We had them in our green house though, I think they appreciate warmer conditions. We tryed some outside and they didnt fruit. I think they need a sunny spot and I think mine were in the shade too much. Growing them again this year. I will try your recipie too. I have cut and pasted them We grew peppers last year too, but they were a disaster Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 25, 2008 Author Share Posted February 25, 2008 I cooked it on Saturday!! Following HFW's recipie. However I did not make my own stock from Lamb bones because I didnt have any and also did not put in coriander seed as I bought dryed leaf by mistake. Durrr!! However it was YUMMY!! This recipie make up to LOTS. Well enough for 2 meals, so we are having it tonight as well Planning on having a group of our neighbours round soon and this would be great for that. Its not to much of a faff. I think it would be better to do it with proper stock though, so if I cook it for guests I would take the trouble to make a stock the day before. It took all afternoon in the cooker on low to cook properly so I think if you do stock it would be easer to do it the day before. Thanks for all the info Quote Link to comment Share on other sites More sharing options...