2 large Courgettes.
A small Beer.
300g plain flour.
1 tbsp garlic butter.
1 tbsp freshly chopped parsley.
50g parmesan cheese grated.
Kitchen paper towel.
- Slice the courgettes thinly.
- Make a smooth but thick batter by adding water to the flour, while whisking. Heat the oil, in a large deep frying pan, to ‘chip cooking’ temperature. When ready, add half of the beer into the batter mixture and whisk firmly – the batter should foam up.
- Dip the courgette slices into the foaming batter mixture (re-whisk with more beer if it sinks) and place in a large frying pan of hot olive oil (one at a time!) Cook for about 2-3 mins or until golden and crispy , turning over once during that time with a slotted spoon.. If you are unable to fit all the courgettes in the pan at the same time, then do them in batches.
- Dry on kitchen paper towel and brush with garlic butter. Serve on a large plate with a generous sprinkling of grated parmesan cheese and chopped parsley
- 3 tablespoons olive oil, divided
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground coriander
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you can thicken it with a mixture of cornstarch and water during the last 5 minutes.
Posted in Lamb, MEAT...
Tagged cayenne, cumin, garlic, ground cardamom, ground cinnamon, ground cloves, ground coriander, ground ginger, lemon, paprika, turmeric