Rosemary Shrager
from
Kitchen Showdown With Rosemary Shrager
Rosemary Shrager's aromatic spicy lamb is a deliciously different take on the classic Moroccan dish
Rosemary Shrager's aromatic spicy lamb is a deliciously different take on the classic Moroccan dish
Lamb tagine wrapped in aubergine with preserved lemon and salsify
Method
2. Heat the oil in a large flame-proof casserole dish and brown the meat on all sides. Remove from the casserole.
3. Add the onion to the casserole and cook for a few minutes until softened, adding more oil if necessary.
4. Stir in the wine and cook steadily until reduced by half.
5. Return the lamb to the casserole with all the other ingredients for the tagine. Cover and cook in the oven for 20 minutes.
6. Reduce the oven temperature to 150C/gas 3 and continue cooking for another 2 hours and 40 minutes until the lamb is tender. This is best done the day before.
7. To prepare the aubergines; heat the olive oil in a frying pan and cook the aubergine slices for 3 minutes on each side; drain well on kitchen paper.
8. Remove the lamb from the casserole dish and place in a bowl. Season well with salt and pepper
9. Line 6 ramekins with the aubergine slices, fill with lamb and cover with aubergine. If the meat seems to be rather dry moisten with some of the sauce from the casserole. Put the ramekins into the fridge until ready to heat.
10. Season the sauce in the casserole with salt and pepper and strain through a sieve. If you need to thicken it slightly add a little beurre manié.
11. To make the potato purée; Boil the peeled potatoes until soft, drain them thoroughly and put through a coarse mesh sieve.
12. Return the potatoes to the pan and gradually add the hot milk, then the olive oil and sage; this needs to be done to taste. Season well with salt and pepper.
13. Preheat the oven to 190C/gas 5.
14. Put the ramekins into the oven for 20 minutes.
15. Put the tomatoes into an oven-proof dish and sprinkle with sugar. Roast in the oven for 20 minutes.
16. To make the salsify; heat the milk to boiling point in a medium pan. Add the salsify and simmer until just tender.
17. Remove the salsify from the milk and rinse under cold water. Season with salt and pepper to taste.
18. Heat the olive oil in a frying pan and when hot add the salsify. Toss in the hot oil until lightly browned on both sides.
19. Add the preserved lemon skins to the pan and cook until lightly browned.
20. Reheat the sauce and the potatoes.
21. Serve the lamb tagines with the sauce from the casserole, roast tomatoes, potato puree and salsify. Garnish with the preserved lemon skins.
Cook's Notes To prepare the salsify; Cut into pieces, then peel and immediately put into a bowl of water with the sliced lemons to prevent the salsify from browning.
Beurre manié is a paste made from equal parts of butter and flour kneaded together. It is used as a thickener for sauces, soups and stews.
Prep:
30 min
Cook: 3 hrs 50 min
Cook: 3 hrs 50 min
Ingredients
For the tagine
2 tbsp oil1 small boneless shoulder of lamb, cut into small cubes
1 onion, finely chopped
3/4 bottles Red wine
2 garlic cloves
2 cm ginger root, finely chopped
2 tbsp ground cinnamon
1 good pinch Saffron
2 tbsp Honey
150g raisins
6 tbsp finely chopped Coriander, leaves and stems
50g flaked almonds
1 litre chicken stock
2 tsp tomato purée
For the aubergines
Olive oil, for shallow frying3 Aubergines, thinly sliced
seasoning
For the roast tomatoes
6 small Tomatoes2 tsp Sugar
For the potato purée
1kg Potatoes400ml hot Milk
1-2 tbsp extra virgin olive oil
2 tbsp Sage, chopped
For the salsify
6 pieces salsify, cut into 3cm pieces2 Lemons, sliced
500ml Milk
oil, for shallow frying
2 Preserved lemons, skins only, finely sliced to garnish
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