Dad was a little disappointed with the beans, but seemed to enjoy it! Mum enjoyed it as well, and there will be a 'next time' - SUCCESS!
|Tagine - sans mint yoghurt (the photo was being ruched by the hungry people at the table waiting to eat.|
Lamb and Plum Tagine
1kg boneless lamb leg steaks
1 tspn olive oil
1 onion, diced
2 cloves of garlic, crushed
1 thumb finely grated ginger
2 tspn paprika
1 cinnamon stick (not in the pantry so I didn't use)
3 cardamom pods (I used a tspn ground cardamom)
1c chicken or vegetable stock (I used veg)
400g sweet potato cut into cubes
125g green beans trimmed and halved
5 firm plums, cut into wedges
Rice to serve
Coriander leaves to garnish
Trim excess fat from lamb and cut into bite sized pieces.
Heat oil in a large frypan (with a lid) and add onions, garlic, ginger, cumin, cinnamon, cardamom and paprika. Stir, until onion is soft. Add meat and stir.
Pour all the stock in and stir well, bring it to a simmer, then put the lid on and leave it for around an hour - or until meat is tender.
Stir frequently to ensure the mix doesn't burn - can add extra water or stock.
Once meat is tender, add the sweet potato and cook for around 15 minutes, or until slightly soft.
Add green beans and plums. Cook for a further 10 minutes - until beans are done.
Remove from heat, top with coriander leaves and serve with steamed rice.
I used vege stock, and I think chicken stock would add more flavour.
I also added around 2c of water extra - as it became too thick and started to stick/burn to pan.
You could substitute beans for any vegetables - zucchini, capsicum etc.
This dish could be served with cous cous instead of rice.
I also made a mint yoghurt with this dish - which went really well.
|Paul attacking me with beans. yes. beans.|