From New Zealand Bronsuggested several ideas for using up the last of the dried mango pieces; a tagine seemed the more imaginative – makes a change from a constant flow of desserts at least – an something I’ve not produced before.Generally fruit in savoury dishes are not my favourite. Apart from apples with pork or oranges in salad I’ll generally pick out the fruit bits (although strangely the South African platter was fine with separate fruit) like those currants in cous cous for example. But, as they say, in for a penny… and this I rather enjoyed.
The recipe is cobbled together from several found on blogs and the interent. Not sure exactly how true to a dish from North Africa the result was, but the combination of subtle sweetness, flavoursome lamb and spices was rather tasty. So thanks Bron for the suggestion.
A superb take on the north African tangine. Succulent lamb in a sweet sauce.
- 1 onion chopped
- 1 garlic clove
- mix of spices: 1/2 teaspoon each of cumin, turmeric, cinnamon, ginger
- 1 tin chopped tomatoes
- 1 tin chickpeas
- dried mango cut into slithers
- tomato ketchup
- 1 tablespoon honey
- Lamb shoulder
- Chicken Stock
- Olive Oil
- Make a paste for the lamb to marinate in while the oven heats up - mix the honey, ketchup, spices, honey and olive oil to a paste and cover the lamb. Fry the chopped onion and garlic until soft. Brown the lamb in the same dish with all the marinade. Add the tinned tomatoes and enough chicken stock to nearly cover the lamb. Cover and place in the oven on lowish heat.
- Roast in oven for an hour then add the chopped mango, more spices too if you think it needs it along with the chickpeas. Continue cooking for another hour or so until the meat is tender. Serve with cous cous.
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