Nigella, eat your heart out. I, too, can raid the fridge of random bits and produce tasty loveliness.
Yea, I can throw stuff in a pan and get something edible out of it, too. Usually, I just make up stir fries, or on the odd occasion, I might follow some convoluted recipe (which turns out ok, but it was way too much work, so we won’t do it again, will we darling?) But, add wine, and I suddenly get this mad belief that I am a Really Good Cook. When I am in one of these moods, I will cook something a bit more Mad, and it will probably take several hours. But you know what? I can vaguely remember what happened on Wednesday night, so perhaps you want a glass of wine right now, and you fancy giving it a go, too…
Wine Inspired Lamb Tagine. Thing.
You will (probably) need:
- 3 or 4 boneless lamb chops – diced
- 1 large brown onion – finely diced
- 5 cloves of garlic – finely diced, or even minced if you like mincing (loool)
- A good tbsp of Lebanese 7 spice
- Some red chilli flakes – as with all my recipes, use as much as you’re comfortable with
- 5 of those frozen spinach “pellets”
- 1 red pepper – diced
- A handful of shredded cabbage
- A handful of red grapes
- A large glass of red wine – you’re allowed to drink the rest of the bottle
Let me explain how this came about (aside from the wine thing) – I am not much of an eater of fruit. I have just never gotten on with fruit that well. I don’t get the urge to eat fruit. Some is too much of a fight (oranges are a prime example) and most of it can mislead you – like the one sour grape in the bunch being enough to put you off all of the rest. But I keep trying to incorporate it into my diet – I buy fruit and mostly eat it. However, I have been carrying around the same box of grapes for over a week now. And I hate throwing fruit out. So, I thought to incorporate them into something I DO like: a hot meal.
- Heat some oil in a big ol’ pan, then throw in the lamb, onion, garlic and Lebanese spice. Jostle it in the pan a bit, so the meat and onion is thoroughly covered in spice. Brown off the meat (brown is good!) for about… Oh, I have no idea. Some minutes.
- Add in a your chilli – as much or as little as you like. Again, jostle. Hurrah!
- Chuck in the grapes – give the pan a good shake and cook for about another 5 mins
- Pour over that big glass of wine. Hopefully, you didn’t drink it. Come on – you had the rest of the bottle for that! Sheesh. Turn the heat down to a gentle simmer, and go off and do something else. I actually forgot about the stew at this point, and read my book for about an hour, I think. I’d advise giving it the occasional stir. If it looks a bit dry, pour on more wine or some stock.
- Right, once you’re bored/super hungry/think the lamb might be tender enough, throw in the frozen spinach. You’ll obviously need to cook further until this has thawed out.
- Throw in the cabbage and the red pepper, and cook for a further 5 minutes, so that the cabbage is wilted and the whole thing is heated through.
- Serve with rice. Yay!!
If I do any more drunken cooking, I’ll let you know. If it’s good of course. If I don’t burn things. Yay!
Image credits: anaemic photo of food is very much my own