Quick & Simple Cara Cara Lamb Tagine

At the store the other day I found some English christmas crackers, and thought it would be REALLY fun to make a traditional English Christmas dinner for my little family! I actually managed to find a huge leg of lamb at the store, and decided to roast it, with some traditional English roast potatoes, honey glazed parsnips, mint sauce, Yorkshire puddings, gravy and petit Pois. I got some sparkling grape juice, and we all sat round to eat and celebrate English style! We pulled the crackers, and wore the hats inside, told the jokes, and played with the toys! My kids LOVED it!!! I haven’t been home for Christmas for nine years, since i’ve been married, and I miss some of those fun English traditions I was raised with!

So, because there were only 4 of us, I had a LOT of lamb left over today! I decided to use it to make a quick and simple Tagine, because I happened to have some Harissa and pearl couscous in my pantry, and some fresh, seasonal Cara Cara’s, that I thought would make a nice substitute for the traditional apricots. With the precooked lamb, this dinner came together so quick and effortlessly, and was so delicious! It had the perfect balance of sweet and salty and spicy! This is worth making even from scratch. I hope you guys enjoy!

Ingredients:
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground ginger
2 (14.5oz) cans chopped tomatoes
2 cups chicken stock/bouillon
1 Tbsp honey
3 Cara Cara/Blood oranges, peeled and chopped
1 (14.5oz can) chick peas, drained and rinsed
Left over lamb, cut into bite-sized pieces
2-3 Tbsp Harissa
Salt and pepper to taste
Couple handfuls of Fresh Spinach
Pistachios and pearl couscous to serve

Directions:
Heat the olive oil in a large saucepan over medium high heat. Sauté the onion until softened, about 5 minutes, then add the garlic and spices, and stir until fragrant, 1-2 minutes. Pour in the tomatoes, chicken stock, honey, and oranges, bring to a simmer and cook for 10 minutes to thicken.

Stir in the chick peas and lamb, and cook for a further 5 minutes, stirring in the spinach for the last 2 minutes. Serve with Pearl couscous and garnish with chopped pistachios.

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<3 Sarah