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Alexander’s Autumnal Lamb Tagine With Peppered Sweet Potatoes Recipe

Ingredients

How to make it

  • FOR THE ZA’ATAR: Chop the herbs finely and mix them together with the sumac and sesame seeds. Let it dry for a few hours.
  • FOR THE TAGINE: Cut the lamb into 1 ½ inch cube and season it generously with the za’atar. Sear it well on all sides in olive oil – let it set in waiting.
  • Chop the onion into a very large dice. The carrots and zucchini into a large dice, the zucchini being a little larger. Chop the garlic roughly. Peel and cut the pears into a medium dice.
  • Heat some olive oil in a thick roundel, add the onion and cook until it just begins to brown. Add the garlic and cook a minute before splashing in the sherry. When the sherry has all but vanished, put in the carrots and cook a few more minutes.
  • Pour in the stock, fling in the bay leaves, and bring to a boil. After which immediately lower the heat and cook for 15 minutes. Next add the chickpeas and cook another 15 minutes. At this time introduce the lamb and cook yes, another 15 minutes.
  • Add you now the zucchini and the raisons but cook it only 10 minutes this time and finish by putting in the pears cooking a final 5 minutes. Use this time to thicken it to a moderately thick degree with the roux. Season with only a little white pepper.
  • FOR THE POTATOES: Peel and slice the potatoes, lengthwise into 5-6 slices. Boil them in water until they are ¾ of the way finished. Drain and cool them at once.
  • Dissolve the honey into the orange juice.
  • Finish cooking the potatoes by deep frying them crisp. As soon as they spring from the oil, shake the excess grease off, and toss them in a bowl with the honey/orange juice, seasoning them well with the pepper and just a little salt.
  • TO SERVE: For each of four servings, spread a cup of the cous-cous in the middle of the plates and then form a ring out of it. Place a good portion of the stew in the midst of that. The slices of the potatoes should be nicely fanned outwards surrounding that.
  • Using some of the very heated only the sauce from the stew melt the bleu cheese into it and use it a garnishing sauce to go over the lamb sprinkled with the chopped parsley.

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The Cook

alisdhair Falcarragh, IE

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