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The key to a good tagine is the lamb. Ireland is so lucky in this regard. I really do believe that we have the best lamb in the world. I have Connemara Hill Lamb on the menu in MacNean House and Restaurant and the customer feedback is very good. It is a unique product in having Protected Geographical Indication (PGI), status. I have visited some of the farmers in the group and it is a beautiful hilly part of Ireland with wonderful heather to give the taste.
With good-quality lamb and wonderful aromatic spices this tagine is a treat that only improves with time. It will keep for four days. If you don’t like couscous, you can use potatoes or pasta instead. This is a good meal to try in a slow cooker (cook for eight to 10 hours on low).
Pasta carbonara is another great easy to prepare meal in these back to school days. It is warm, tasty and nutritious and easy to make from scratch. The classic version doesn’t have cream but I like how it enriches it. Make sure to get Bord Bia Quality Assured bacon. I like to us whiskey-skimmed dry-cured rashers.
Happy cooking,
Neven
Serves six to eight
2 tbsp hot paprika
1 tbsp ground coriander
1 tbsp turmeric
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp coarse ground black pepper
1.5kg (3lb 5oz) lamb shoulder, well trimmed and cut into 4cm (1½in) chunks
4 garlic cloves, chopped
3 onions, roughly chopped
2.5cm (1in) piece of fresh root ginger, peeled and chopped
2 tbsp olive oil
450ml (¾ pint) tomato juice
450ml (¾ pint) chicken stock
2 tbsp clear honey
225g (8oz) Medjool dates, cut in half and stones removed
sea salt and freshly ground black pepper
To garnish:
fresh coriander leaves, to garnish
Greek yoghurt, to garnish
For the couscous:
350g (12oz) couscous
6 tbsp extra virgin olive oil
juice of 2 lemons
600ml (1 pint) chicken stock
sea salt and freshly ground black pepper
4 tbsp chopped fresh flat-leaf parsley
4 tbsp chopped fresh mint
½ pomegranate, seeds removed and all white pith discarded
1 Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl, then tip half into a small bowl and set aside. Add the lamb to the large bowl and coat in the spices. Cover with cling film and chill overnight, but up to two days is perfect.
2 Preheat the oven to 160°C (325°F/gas mark 3).
3 Place the garlic, onions and ginger into a food processor and pulse until finely minced. Heat a large heavy-based casserole over a medium heat. Add 1 tablespoon of oil and brown off the marinated lamb in batches. Add the remaining tablespoon of oil to the pan, then add the onion mixture and cook for a few minutes, until softened but not coloured. Stir in the reserved spice mixture and cook for another minute or so, until well combined.
4 Pour the tomato juice and stock into the pan and then add the browned lamb with the honey, stirring to combine. Bring to the boil, cover and transfer to the oven. Cook for two hours, stirring in the dates halfway through, until the lamb is completely tender and the sauce has thickened and reduced. Season to taste.
5 To make the couscous, place it in a large bowl. Add 4 tbsp of oil and all the lemon juice.
6 Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour the stock over the couscous and allow it to sit in a warm place for 6-8 minutes, until all the liquid has been absorbed.
7 To serve, stir the remaining 2 tbsp of oil along with the herbs and pomegranate seeds into the couscous and fluff it up with a fork, then spoon into a warmed serving dish. Put the lamb tagine into a separate warmed dish and scatter over the toasted almonds and coriander leaves.
8 Place the Greek yoghurt in a bowl with a spoon so that guests can help themselves.
Serves four
350g (12oz) dried spaghetti
15g (½oz) butter
1 onion, finely chopped
1 garlic clove, crushed
225g (8oz) rindless pancetta or bacon rashers, cut into lardons
100ml (3½fl oz) dry white wine
3 eggs
50g (2oz) freshly grated Parmesan, extra to garnish
150ml (¼ pint) cream
1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish
sea salt and freshly ground black pepper
1 Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for 8-10 minutes, or until just tender but still with a little bite – al dente.
2 Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for five minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another 8-10 minutes, until crisp and golden, stirring continuously.
3 Pour the wine into the bacon mixture and reduce to about 1 tbsp. Crack the eggs into a bowl and add the Parmesan cheese and cream. Season with plenty of freshly ground black pepper and beat until well combined.
4 Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for one minute, until the sauce thickens slightly. Be careful not to overcook the sauce, or the eggs will scramble! Season to taste.
5 To serve, divide among warmed serving bowls and add a good grinding of black pepper to each one. Scatter over a little more Parmesan to serve.
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