Category Archives: lamb

Lamb tagine

tagine 1

Serves 3 to 4

800 grams neck of lamb, or other cut suitable for stewing

1 large onion, roughly chopped

4 cloves garlic, roughly chopped

1 tablespoon ground cumin

1 dessertspoon ground cinnamon

1 green chilli pepper or 2 paprika peppers (I used one red and one green), chopped, or 1 teaspoon ground chilli (more if you like hot food)

3 bay leaves

3 tablespoons tomato purée

50 grams stoned green olives

olive oil, salt, enough water to cover the meat

In an earthenware dish or a heavy casserole (or a tagine, if you have one) heat some olive oil, add the onion and fry lightly, then add the pieces of meat, the garlic, spices, salt and bay leaves.  Stir in the oil to fry the spices lightly.

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Add the tomato purée and enough water to cover the meat.  Bring to the boil and simmer gently for 2 hours.  At this stage you can turn off the heat and leave the tagine until the next day when the flavours will have developed, or you can eat it straight away.  When you reheat it, or about 10 minutes before you are ready to eat, add the olives.

tagine 2

Serve with rice or couscous, yoghurt mixed with crushed garlic and mint leaves, and grated carrot salad with roasted cumin seeds.

yoghurt carrot salad

tagine 3

Lamb with tomatoes and capers

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Serves 2 to 4

6oo grams braising lamb (I used rolled pieces of breast of lamb, but lamb shanks would work well)

1 large onion, sliced

3 cloves of garlic, roughly chopped

300 grams tomatoes, skinned and roughly chopped

1 glass white wine

1 tablespoonful capers

2 bay leaves

olive oil, salt, pepper

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Soften the onion in some olive oil in a heavy pan for about 10 minutes.  Turn up the heat briefly and add the pieces of lamb to brown.  Add all the other ingredients, bring to the boil and simmer for an hour or and hour and a half, depending on the toughness of the meat.

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Serve with rice and a glass of red wine.

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>Slow roast breast of lamb / Poitrine d’agneau au four

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Serves 4 / pour 4 personnes:

1 breast of lamb / poitrine d’agneau

2 onions, sliced / oignons, coupés en tranches

5 or 6 sprigs of savory (or thyme) / brins de sariette (ou thym)

8 cloves of garlic, whole / gousses d’ail, entières

200 ml white wine / vin blanc

1 lemon, sliced / citron, coupé en tranches

olive oil, salt, pepper

Put the sliced onions, garlic cloves, lemon slices and savory in a little olive oil in an oven-proof dish.  Put the breast of lamb on top.  Season with salt and pepper.  Pour the wine over and cover with aluminium foil.  Roast in the oven at 140 degrees C for about 3 – 3 1/2 hours.  Add more wine if necessary.  Serve with rice.

Mettre les oignons, les gousses d’ail, les tranches de citron et la sariette dans un peu d’huile d’olive dans un plat au four.  Mettre la poitrine d’agneau au-dessus.  Ajouter du sel et du poivre et le vin blanc et couvrir le plat du papier d’aluminium.  Faire cuire au four pour 3 – 3 1/2 heures.  Ajouter encore du vin si c’est necessaire.  Servir accompagné du riz.

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    Bon appétit!

>Lamb and aubergine casserole / casserole d’agneau aux aubergines

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marseillette rice   lamb casserole_1_1

For 4 people / pour 4 personnes

8 ribs of breast of lamb (or lamb chops) / côtes de poitrine d’agneau

2 onions, chopped / oignons, coupées en morceaux

4 cloves garlic, chopped / gousses d’ail, coupées en morceaux

2 glasses of white wine / verres de vin blanc

1 tin or jar tomato passata / bocal de tomates concassées

3 bay leaves / feuilles de laurier sauce

1 aubergine, sliced / coupé en tranches

salt, paprika, olive oil / sel, piment doux, huile d’olive

chopped parsley / persil haché

Cook the onion gently in a tablespoonful of olive oil for about 10 minutes.  / Faire cuire à feu doux l’oignon pour 10 minutes. 

Add the lamb and aubergine with the paprika and brown slightly / Ajouter l’agneau, l’aubergine et le piment doux et fles aire dorer un peu.

Add the garlic, wine, tomato, salt and bay leaves.  Bring to the boil and simmer for about 45 minutes.

Ajouter l’ail, le vin, les tomates, le sel et les feuilles de laurier.  Faire bouiller et mijoter pour 45 minutes.

Serve with rice and garnish with chopped parsley.  / Servir au riz, garni de persil.

rice marseillette 1_1 I served the casserole with a mix of red and white grains of rice from Marseillette – see the olives and artichokes blog for more about this rice.

J’ai servi le casserole avec un duo des riz, rouge et blanc, de Marseillette.  Voir le blog olives and artichokes pour plus de renseignements.

 

dried aubergine_1_1 I used dried aubergine which we grew in the garden last summer.  I dried slices of the aubergines, threaded on string, in the sun last August and stored them in a jar.  To reconstitute them I soaked them in luke warm water for half an hour then cooked them gently in olive oil before adding them to the casserole.

J’ai ajouter des tranches d’aubergine sechées.  Je les ai trempées à l’eau tiède pour une demie heure et puis je les ai cuits à l’huile d’olive avant de les ajouter au casserole.