Friday recipe
August 8, 2008
It’s launch week from Monday but I thought I’d post this ready for the weekend. One of characters in Just Say Yes is a good cook and one of his favourite recipes is Lamb Tagine. I suspect he may have got the idea while dining with a mate of mine – restaurateur Steve Lloyd – who owns (and is chef) at The Journeyman which is a lovely restaurant at St Issey near Padstow in North Cornwall.
Cornwall also happens to be the setting for Just Say Yes. Its a stunning region of the UK with a beautiful coastline. Lucky Steve – here’s The Journeyman.
Steve and I went to school in the Midlands, but he ’emigrated’ to Cornwall some years ago. He’s posted a message which I’ve copied here.
Hi Pip
Is giving your school nickname away a faux pas now you’re a famous novelist? Belated thanks to Jeff Ecclestone for my limited French – do you know if he’s still alive?!
Hope that the recipe goes down well, was a little surprised given the nature of the story that you didn’t want something a little hotter and a little steamier, my hottest curry is aptly named “make chef’s day” althought to be honest few ever do!
Sorry to disappoint all those who were expecting Rick (Stein), but all I’ll say is he’s tried my fishcakes and loved them! Good luck with the launch and as ever if you’re in this neck of the woods stop by – have recently moved house and now live a mere 51 steps from the village pub – what’s not to love!
Steve
If you do visit Steve please don’t believe anything he tells you about our schooldays. If he does try any gossip, just remind him of the bottle green velvet jacket he used to own…
Lamb Tagine
Serves 4.
750g lamb leg, trimmed of visible fat & cut into large
2″ cubes.
8 tablespoons good olive oil
2oz butter.
1 cinnamon stick, broken in half
4 cloves garlic crushed
1 tsp turmeric
2 tsp ground cumin
pinch saffron
2-3 finely chopped medium chilies
1 large red onion, 1/2 very finely diced, 1/2 roughly
chopped
4 garlic cloves, crushed
400g can chopped tomatoes
15ml clear honey
2 tsp ground coriander
2 tsp smoked paprika
8 dried apricots, finely chopped.
40g fresh coriander leaves, chopped
1 tsp fresh ground black pepper
1 tsp salt
1/2 cup red wine
1 cup chicken stock
In a casserole, melt the butter and add the garlic, cook for 1 min and add half the olive oil, onions and chillies, cook for 5 mins.
Add the lamb and cook for 5-6 minutes to brown. Remove the meat and set aside.
Add the remaining olive oil and saffron, cook for 1 minute. Add the remaining spices, salt and pepper, and apricots and cook for 2 mins, add a little water if the mixture seems too dry.
Add the wine and reduce for 5 mins, add the tomatoes, stock, honey and the lamb, bring to the boil then simmer for 1 1/2 – 2 hours until the lamb is tender. Stir in the coriander leaves just before serving on a bed of sweet potato mash.
You can find out more about The Journeyman and see some more of Steve’s recipes (and his wonderful photographs of Cornwall) here.
Posted by Phillipa @ 4:32 am | Leave a Comment
ellenrhian Says:
I cooked lamb tagine last w/e,but Steve’s recipe sounds wonderful.I’ll certainly try it.Thanks Steve & Pippa
Elly
Nell Dixon Says:
Sounds delicious.
Steve Says:
Hi Again
Thanks for the kind words about the restaurant – would make a good location for when paramount make the movie of the new book I’m sure.
Despite being a low blow I’ll let the jacket comment go, but that’s your last freeby amazing what you can remember when you try hard enough!
Good luck again with the launch and continued success!
cheers
Steve
Jessica Raymond Says:
I’ve never tried a lamb tagine as I’ve always been slightly put off by combinations of meat and fruit, but this does sound nice…!
Phillipa Says:
Jess – Actually I think fruit and menat can go very well together. there’s alovely Delia recipe for chicken Basque which has oranges and olives in it. It cooks in one pot complete with rice so is very easy.