Fennel, Pea & Lamb Tajine

This is what we had for dinner tonight and it was sensational if I do say so myself! I’ve come to the conclusion that the best way to ensure you get the delicious caramalisation at the end is to watch it for the last 10 or so minutes, or as we did tonight get everyone around the table – dished up the kids serves – then put it back on the heat to reduce the liquid to almost nothing.

The benefits are almost mind blowing, you go from a great meal to a sensational and memorable meal but really the best way to get that is to be there watching it so it doesn’t burn. Trust me it’s worth it however painful it might be, you won’t regret it.

You will need/we used:

4 thick lamb chops, BBQ or forequarter are the best

1 spanish onion, diced

1tsp ground cumin

1tsp smokey paprika

handful of parsley, finely chopped

5 carrots

2 medium size fennel bulbs, cut into quarters

1 1/2 cups peas

What to do:

Add a lug of olive oil into your cast iron pan (one with a lid) and saute, add the chops and sprinkle over half the cumin, paprika and some salt & pepper, brown the chops and turn once, then add the carrots and put the chops on top of them, arrange the fennel over the chops (you may need to cut them into eighths, it just depends on how large they are to begin with). Sprinkle the remaining spices and chopped parsley over the fennel and add about a cup of water. You want to not quite cover the chops. By this time the tajine should almost be at the boil, cover with a tight fitting lid and turn the heat down so it’s just simmering and cook for about an hour, keep checking it though.

About 15 minutes before you think it’ll be ready add the peas, scatter them all over the tajine and cover again. Tonight I turned ours off about 10 mins before I wanted to serve it, thinking it’s ready, I know that the cast iron pan hold it’s heat and I didn’t want it to burn. Hubby says (and he was right damn it) that there was still too much water, so we took out some for the kids and put it back on the heat for another 5 or so mins on high to really reduce the water, I kept tilting the pan so we could see what was left liquid wise and we were left with a sensational meal!

We served it with bread and ate with our hands which is really half the fun and of course reduces the need to wash up loads of dishes :D

Hope you give this a try and love it as much as we did xx Kate

3 thoughts on “Fennel, Pea & Lamb Tajine

    • Thanks darling, I am going to try the other apricot loaf tomorrow or friday, I’ll let you know how it goes xx

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