McCambridge's Lamb Tagine Recipe

EASY LAMB TAGINE AND ROAST LOIN OF BACON

Loin of Bacon with Plum Sauce

1½ kg loin of bacon, trimmed
2 carrots peeled and chopped
1 onion chopped
1 bay leaf

Sauce

125mls hoisin sauce
60mls Chinese rice wine vinegar
60mls soy sauce
60g brown sugar
1 teaspn Chinese 5 spice powder
5 plums stoned and quartered

To serve – cabbage and mash potato

Place the joint in a large saucepan and cover with cold water.  Add the carrots onion and bay leaf.   Bring to the boil, then simmer gently for 20mins per ½ kg.

Put the hoisin sauce, rice wine vinegar, soya sauce, sugar and 5 spice powder in a small saucepan over a medium heat.  Bring to the boil stirring occasionally then reduce to simmer for a few minutes until it becomes syrupy.  Take off the head and leave aside to finish later.

Set the oven to 200C(400F).  Take the joint from the saucepan (reserving some of the cooking liquid) and transfer to a roasting pan.  Score the fat and brush on some of the sauce.  Place the plums around the joint  and 100mls of the cooking liquid.

Roast in the oven for 30 mins. Then remove and allow the bacon to rest while you finish the sauce.

Add the plums and liquid from the roasting pan to the saucepan with the remaining sauce and bring to the boil, stirring gently so you don’t break up the plums.

Slice the bacon and serve with some sauce, sauteed cabbage and mashed potatoes.

Beef Tagine – a simplified version of traditional Moroccan tagine – works with beef or lamb. 

1kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed (ask your butcher to do)
1 tablspn ground ginger
1 teaspn ground black pepper
1 teaspn ground cinnamon
1 tablspn turmeric
1 ½ tablespn paprika
½ teaspn chilli powder
1-2 tablespn olive oil
2 lg onions diced
3 cloves garlic chopped
100g dried apricots, chopped
50g sultanas or raisins
250ml tomato juice
125ml beef or lamb stock
1 tablespn honey
Juice ½ lemon
Salt to taste

Preheat the oven to 180C(350F)

Place the meat in a large bowl. Mix the spices together  and coat meat with spices.

Heat ½ the oil in a large pan and brown the onionis well and place in a flameproof casserole dish. Brown the meat in the remaining oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.  Add all the remaining ingredients.  Stir well and bring to the boil on a medium heat.  Then put the casserole in the oven for 1 ½ hours approx.  Serve with rice or couscous.