Last week was my first Festive Food Friday link up. It was fantastic to see loads of festive posts, even though Christmas is still a while away. I’ve also added a video to that post, of how to ice my Spiced Chocolate Layer cake, so pop back and have a look if you’d like a peek at my piping. Fancy joining in and have your posts shared with the 60,000 people that follow the Festive Food Friday Pinterest board? Read on to the end of this post..
From last weeks linky, I loved Julie’s Cranberry & Pistachio Cookies, Kerry’s super simple Christmas Bark, Claire’s pizza snowmen (although there’s so many good ideas in that post!) and Sian’s White Chocolate Cranberry Cookies.
Here’s my festive food for this week.. Festive Spiced Lamb Tagine. Now, I know this doesn’t make a lot of sense, but somehow Moroccan food always has a festive flavour to me. The warming, aromatic spices seem perfect for this time of year.
During December life gets so busy with my frantic need to see everyone I know and love, feed them cake and drink mulled wine with them. This year, I’m trying to avoid my little poor family ending up living off mince pies in the run up to Christmas (although there are worse things to live off surely?) by stocking the freezer with this little gem.
In this tagine I’ve used a spice mix from Steenbergs Organic called Koekkruiden. It’s actually a Dutch baking mixture made of cinnamon, ginger, clove and cardamom. It adds a rich, festive depth and sweetness to this tagine. If you can’t get hold of it, just replace it with cinnamon and mixed spice.
Festive Spiced Lamb Tagine
This is a delicious evening tagine meal with Christmas spices and melt in the mouth lamb.
- 1.2 kg lamb leg in steaks or cubes
- 2 tablespoons of olive oil
- 4 onions peeled and sliced
- 6 cloves of garlic peeled and crushed
- 2 " piece of ginger peeled and grated
- 4 teaspoons of ground cumin
- 4 teaspoons of KOEKKRUIDEN Spice mix or 2 teaspoon each of cinnamon and mixed spice - see my note above
- Pinch of saffron
- 1 litre of lamb/chicken stock made from a cube is fine
- 2 400 g tins of chopped tomatoes
- 2 400 g tins of chickpeas
- 2 medium sized butternut squash peeled and chopped
- Flaked almons
- Cous cous
Dry your meat using kitchen paper.
In a large saucepan, over a very high heat, brown the meat in a little of the oil. Brown small batches at a time so the pan isn't over crowded. Remove from the pan and set aside.
Use a little water to de-glaze the pan if the meat starts to stick.
Add any remaining oil and fry the onions, garlic, ginger, cumin and Koekkruiden if using (or cinnamon and mixed spice).
Fry for 5 - 10 minutes until well softened and dark in colour.
Meanwhile, add your saffron to your hot stock in a jug.
Add the meat back to the pan, along with the onion mixture, stock, saffron and chopped tomatoes.
Simmer over a very low heat, with the lid on for about 2.5 hours. The meat should be very soft.
Add in the butternut squash and drained, rinsed chickpeas. Cook for a further 30 minutes.
When cold, pack into plastic containers, label and freeze.
So! On to the main event, fancy showing me what festive food love you’re feeling this week? Here’s how it works:
- Tag any festive food or drink photos with #festivefoodfriday.
- Each week I’ll pick the most mouthwatering/funny/calorific and repost them.
- You can follow me @tamingtwins. Please say hello!
- Please add the badge below to your post. (I’ll be super grateful.)
- Link up your festive season food or drink posts using the widget below. They can be recipes, round ups, drinks, meals out, anything that’s inspiring to festive food lovers.
- You can add up to 3 posts each week if you’d like.
- I will pin all of the posts added to my Pinterest board, which has over 60,000 followers.
- The linky will be open until Wednesday the following week.
- Please visit and comment on at least 2 of the other posts that have linked up, per post that you add. Spread that Christmas cheer!
- If you follow me on Twitter and tweet a link mentioning @tamingtwins and #festivefoodfridays, I will RT them.
- Each week I will write a round up, linking to some of my favourite posts from the week before.
- Please spread the word, the more the merrier!
Can’t wait to see what festive makes and bakes you have in store this week! Don’t forget to share on Instagram too by using #festivefoodfriday.
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