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This recipe was one of those things that came about from a conversation that went something like…. Friend – “I’ve got so many courgettes I don’t know what to do with them!…can we have a play with your jam maker this afternoon” Me – “Yep OK…whatcha fancy doing with them?” Friend – ” Well I was wondering whether we could make Christmas mincemeat” Me – ” What replace the mixed peel with courgettes?” Friend – ” Something like that ….do you think it would work?” Me – ” Well there’s only one way to find out …I’ll stick the kettle on and see you soon :)” After a while of mucking about and adding bits of this and that…we agreed it was a winner…made mince pies and took them to work…no one knew any different….bonus! 1kg Courgettes 500g Raw Sugar 600g Sultanas (you can add mixed peel if you want into that amount) 2tbsp Coarse Marmalade (any flavour will do) 2tbsp Mixed Spice 1tbsp Ground Cloves 3tbps Whiskey / Brandy / Amaretto Pop it in a pan and bring to a boil..turn down to a low boil and leave for about 45 minutes stirring frequently. Once you get to the gloopy look (hope that’s not too technical for you)…and into sterilised jars.
- 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.