I’ve talked about Spicentice before – I met Ketan, the owner, at the good food show in November and have really rated their products ever since.You can read my review on their Goan King Prawn Curry here.
This week, they’ve helped me on two occasions! On Friday night I had a friends Annie Bean & Clo over for dinner. Having been at work all day I needed something quick and easy but still impressive – so I went for their Lamb Tagine mix. Last night, my sister and her partner came home for Christmas and to welcome them back my mum and I did an Indian feast – we used their Tandoori Rub to marinate some lamb chops and chicken legs.
Ingredients (serves 4):
- 650g diced lamb
- 4 onions diced
- 2 potatoes diced (optional)
- 3 garlic cloves finely chopped
- 10 dried apricots cut in half
- 400ml tinned tomatoes
- 6 tbsp cooking oil
- 1 tsp salt
- 3 tbsp toasted almonds (optional, for garnish)
- Handful of fresh coriander (for garnish, optional)
Method:
- Heat the oil in a large saucepan over a medium heat. Add contents of sachet 1 and fry the seeds for a few seconds before adding the onions.
- When the onion has softened add the garlic. Fry for a minute then add the lamb. Stir well and cook with a lid on for 20mins, stirring occasionally.
- Add sachet 2, stir and cook for a further 2 mins.
- Add the tomatoes, apricots and 1 tsp of salt. Stir all the ingredients together and cook for 2 mins.
- Add 300ml boiling water, gently simmer for 15 mins and then add the potatoes.
- Cook for a further 30 mins until the meat is tender. If the sauce begins to dry then add 50ml of boiling water.
- Finally season to taste and garnish with almonds and fresh coriander.
I served with cous cous with a little Olives et al Dukkah mix and a handful of peas. The finished thing was really tasty although the packet says medium and I’d probably say it was hotter than medium. The meat was tender and perfectly cooked and there was a deliciously authentic cinnamon taste to it. Overall, a great dish for a casual meal with friends. I’d make it again.
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| Served with cous cous spiced with Dukkah and peas. |
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| Waiting for the bang! |
The Tandoori Lamb Chops and Chicken. Mum mixed the spice rub with yoghurt and lemon juice and left the lamb and chicken to marinate in it for a couple of hours. Then cooked in the oven and served with raita and a potato and spinach curry.
