The other day, I had a delicious lamb tagine. It was a lovingly made, braised dish that took the chef hours to prepare. Though I generally dislike lamb, the chef used Australian lamb (which is a bit less game) and added enough wonderful Moroccan flavours, that I thoroughly enjoyed the dish. Regardless of how delicious I found it, I knew that it would never appeal to my picky son.
- 1 Tbsp cornstarch
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp garlic powder
- 1/2 Tbsp vegetable oil
- 1/2 onion diced
- 1 lb. ground meat beef, turkey, chicken, pork, whatever suits your fancy
- 4 cups hot water I boil it in a kettle, but you can use hot tap water
- 1/2 lb. short pasta bow ties, macaroni or other
- 5-7 dried apricots roughly chopped (or whatever dried fruit you prefer)
- 2 Tbsp sesame seeds lightly toasted on a pan (or chopped nuts)
- 1 Tbsp honey
Carrot Ribbon Salad
- 2 medium carrots
- 1/2 Tbsp rice vinegar
- 1/2 Tbsp lime juice
- 1 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 Tbsp cilantro finely diced
- 1/2 tsp honey
- salt and pepper to taste
- Combine the cornstarch and spices in a small bowl.
- Add oil to a large skillet.
- When hot, cook the diced onions until translucent.
- Add the ground beef and cook until browned through. Drain excess fat.
- Sprinkle the spices over the meat. Add the hot water and the pasta.
- Stir to thoroughly combine. Cook for 15 minutes or so, until all the water is absorbed, stirring occasionally.
- Stir in the chopped apricots, honey and sesame seeds and cook for an additional minute.
- Serve with a salad. I made the carrot ribbon salad below.
Carrot Ribbon Salad
- Scrub carrots and then use a peeler to createÂ carrot ribbons.
- I blanche my carrots as my son and husband are allergic to raw carrots, but you can just use them raw.
- In a small bowl, combine the rest of the ingredients into a dressing.
- Pour just enough dressing over the carrots to coat, but not so it drips.