Intergalactic Cookbook – When Worlds Collide – Recipe#7 Lamb Tagine

Wick prepared his favourite meal for Cat and Chloe. He’d first been introduced to it when he was Henry VIII by one of his many wives’ ladies-in-waiting. He used a pressure cooker, but this version uses the stovetop. Buy your copy of the novel today on Kindle to get the whole story.

Ingredients:

Moroccan-inspired Lamb Tagine:

·        2-3 tbsp olive oil

·        2 lbs cubed stewing lamb

·        1 chopped red onion

·        3 minced garlic cloves

·        1 tbsp grated ginger

·        1 tsp cumin

·        1tsp coriander

·        1 tsp ground turmeric

·        2 tsp sweet paprika

·        1 cinnamon stick

·        Salt and pepper

·        8 dried apricots, finely chopped

·        Juice of 1/2 a lemon

·        1 large tbsp tomato paste

·        1 small can of chickpeas, drained

·        1 small can of chopped tomato

·        2 cups of beef stock

·        Garnish with cilantro and chopped pistachios if you like

Directions:

1)     Heat oil in a Dutch oven/heavy stockpot. Cook onions until softened.

2)     Add garlic, ginger, and all spices. Cook at low/mid heat for about 3 minutes until they release aromas.

3)     Add lamb to the pot. Stir and cook for about 5-10 minutes.

4)     Add lemon juice, tomato paste and apricots.

5)     Add canned tomatoes, chickpeas, and stock.

6)     Bring to a boil and then reduce the heat to a simmer. Cover and cook for approx. 2 hours or until the lamb is tender.

7)     Remove the cinnamon stick. Adjust seasoning to taste or add another squeeze of lemon.

8)     Garnish with cilantro and pistachio and serve on a bed of white rice (jasmine or basmati). Enjoy! You will – it’s delicious!