I do love a tagine. If you want to make it using a traditional recipe, you'd better book the afternoon off work. Not with my recipe for Turbo Tagine ... When I'm stuck in, writing, it sends my gustatorials on a magic Moroccan holiday.
1lb lamb sausages
1 red onion
1 clove of garlic
Pinch-ette of saffron
Pinch of cumin
Pinch of cayenne pepper
Pinch of chilli powder
1tsp ground coriander
1 cinnamon stick
1tsp tomato paste
250ml sherry (left over from Christmas, remember?)
1 lamb stock cube
5 chopped dates
Chop sausages into inch segments and place in a bowl with all herbs and spices (bar cinnamon stick) ensuring all pieces are coated. Leave for a turbo 5-minute marinade while preparing the rest.
With scruffy abandon, chop the onion and garlic and fry on a medium heat in olive oil until transparent. Tip in the now-turbo-marinaded sausages and brown, but don't be too vicious or the meat will ejaculate from its skin. Add sherry, crumble in the lamb stock cube, add tomato paste and cinnamon stick, plus enough boiling water to cover the meat. Leave to simmer uncovered for 25 minutes, adding more water if needed.
Check sausages are cooked through, remove cinnamon stick, add dates and honey, heat for 3-4 minutes. Serve with rice and a crisp salad.
Catch Russell Kane's last performance of 'Easy Cliché & Tired Stereotype' at Pleasance Beside, Edinburgh (0131-556 6550), tonightReuse content