Onions!
Diced Lamb Backstrap
Potatoes!
Just wanted to show off my knife
A slurp of olive oil into the tagine
Fresh coriander
Onions, minced garlic, coriander, chilli powder, turmeric and garam masala
The cast of characters (time to buy more garlic!)
Stir it all around until it smells fabulous
Awesome stuff. Buy some. Go on ... !
Add it in to the tagine
Transfer it all to a bowl
Brown off the lamb in batches
Sizzle Sizzle
Keep the browned bits aside as you do the rest
Then add it all back in to the tagine and give it a good stir to coat the lamb
Add the potatoes and stir it around a bit more
Don't add any water - just turn the the temperature as low as you can, and put the lid on.
Make yourself a cup of tea in your favourite mug, and wait 20 minutes or so.
Open the lid and give it a stir. It should be smelling wonderful by now too.
Look! Magic liquid! The potatoes will start to suck this good stuff up in a bit, and will go all soft and curry-delicious. Trust me!
Give it another stir, whack the lid back on, and ignore it for at least 2 hours. The longer the better.
Finished cooking - now to leave the lid off for a while to get rid of any excess liquid
Half an hour with the lid off, and it's all gone.
Pour in some coconut cream
Give it a stir, give it a taste, add more.
(What's Malaysian for voila?)
Cook up some rice to serve it on.
The finished product.
Now eat! Hurry up!
