One pot dinners, such as stew and casseroles, are my favourite. They are perfect to be cooked on weekends and during school holidays when the kids are home, you simply need to add the ingredients, then sit back and relax until dinner time.
The cold weather is perfect for winter warmers dishes, and slow-cooked dinners are always a winner. We enjoy aromatic meals, we have recently created a Moroccan Turkey Stew recipe, which was simply delicious.
We tried a lamb tagine recipe from Flora and the whole family enjoyed it. Hubby actually said it was one of the best lamb tagines he has ever had, as it was so full of flavour and the herbs and spices complemented the tender lamb.
I was very pleased, as the recipe was easy to make by coating the lamb in Middle Eastern spices, then adding dried fruit, herbs and stock, and letting it cook for a couple of hours.
This is the recipe we followed:
- 500 g lean diced lamb
- 1 tsp ground black pepper
- 3 tsp paprika
- 0.5- 1 tsp ground cinnamon
- 2 tsp turmeric
- 1 tbsp Flora Cuisine
- 1 large onion
- 1 clove garlic
- 55g dried apricots
- 25g sultanas or raisins
- 25g toasted flaked almonds
- 2 tsp honey
- 570 ml lamb stock
- 2 x 400g tinned chopped tomatoes
- 2 tsp tomato puree
- 1 tbsp fresh coriander chopped, to garnish
- 1 tbsp fresh parsley chopped, to garnish
- Preheat oven to gas mark 3/170°C/150°C fan/325°F.
- Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
- Heat Flora Cuisine in a casserole dish, add in onion and garlic and fry until softened.
- Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
- Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.