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    Thursday, November 15, 2007

    Lamb Tagine in Wellington

    Next stop Wellington.
    Popped into to see old friends Alan and Sue…we only gave them short notice of the impending visit. Alan was most disappointed he didn’t have time to whip up a batch of scones.
    We 'coffeed' and went on our way.

    He is now incensed he didn’t have time to cook.
    After he read the previous blogs he has declared that he makes THE Best Date Scones.
    We will see on a future trip.
    Now I am on a mission…I will have to taste more now as we go.

    Of course we needed lunch and discovered this nice little Café in Plimmerton Beach. A nostalgia Trip Dale used to live there as a teenager.
    Gayly painted…perfect for our trip

    I had a good burger with an egg on top
    Dale had Cajun Fish.

    Arrived at Barb and Terry’s
    After an afternoon of jolliment, Barb fed us hungry people with an excellent Lamb Tagine
    This is a recipe from Jo Seagar

    Have a look at her site she is one of New Zealand's most famous chefs
    Served with cous cous and a salad.
    Good end to another excellent day
    LAMB TAGINE
    1 kilogram lean lamb (preferably cut from the shoulder and cubed into 2-3cm pieces)
    3 tablespoons oil
    1 large onion, roughly chopped
    6 cloves (2 teaspoons) of garlic crushed
    1 teaspoon cinnamon
    1 tablespoon fresh tarragon chopped or 1 teaspoon dried
    2 teaspoons ground cumin
    1&1/2 cups water or chicken stock
    1 cup freshly squeezed orange juice
    1 teaspoon grated orange rind
    15 pitted prunes (Sunsweet orange favoured prunes are particularly good with the citrus flavours of this dish)
    2 tablespoons clear liquid honey
    salt and freshly ground black pepper to taste
    1/4 cup almonds, blanched
    1/4 cup sesame seeds
    1/4 cup raisins



    To make LAMB TAGINE
    Heat oil in a large frypan.

    Add lamb, onion and garlic - stir over medium heat for 3-4 minutes then add the spices and herbs, water, orange juice and grated rind.

    Stir to mix well and pour into a large covered casserole.
    Bake for 1&1/2 hours at 160°C.

    Stir every now and then and add more water if the mixture is getting too dry.
    Season to taste with salt and freshly ground black pepper,
    add the liquid honey, prunes - cook 10 more minutes to soften prunes.
    In a small frypan, with just a tiny splash of oil, fry the almonds and sesame seeds until golden brown.
    Add the raisins, swirl the pan around to warm them then sprinkle them over the meat mixture.
    Serve with rice or couscous.

    Very easy and very tasty

    Barb has beautiful roses. There was a vase full of them in the entrance hall
    Snow White and Rose Red
    What a wonderful to greet guests
    The perfume is divine.



    We are loving this time spent with friends but I hope our livers hold out.

    I would award this establishment
    ♥♥♥♥♥
    Great food, great wine, good bed, Superb company, excellent shower.

    1 comment:

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