sharing recipes from one generation to the next
Sometimes, when preparing posts for this blog I have little more than a delicious recipe and some enticing photos as evidence that I’ve actually cooked said recipe. I’ll sit in front of my laptop and um and ah through many ultimately deleted lines trying to compose a post.
Do my readers expect a back story to the recipe, do they expect a recipe at all? Could Please Pass The Recipe simply disappear because I was lost for words?
I can hear the disbelieving chortles from here. Those that know me well would never believe that silence is possible and I admit that generally I’m not shy of making myself heard especially if I have something significant to say.
Cooking comes to me much more naturally than writing. Cooking, along with eating is my favourite pastime. Food cooked with love always has a willing and appreciative audience, and that in itself is all the encouragement I need to keep me in the kitchen.
This dish I’ve cooked over and over and each time its a variation of the time before. With apologies to Greg Malouf I confess to having adapted, embellished, simplified and reinvented his vegetarian recipe for Carrot Tajine. Ironically this meatball version is my best effort yet.
Lamb Kofta and Carrot Tajine
for the kofta:
500g lamb mince
1 teaspoon ground cumin
1 teaspoon Turkish chilli flakes (pul biber)
2 teaspoons sea salt flakes
2 tablespoons dried breadcrumbs
Knead all the ingredients together with wet hands.
Roll into 3cm balls and chill until needed.
2 tablespoons olive oil
1 teaspoon garlic infused oil
3 cm ginger root, cut into fine julienne
2 large carrots (approx 300g) grated
2 sticks of celery, finely diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon freshly ground black pepper
1 heaped teaspoon Turkish chilli flakes
1 tablespoon brown sugar
2 tablespoons currants
600mls vegetable stock
200g natural yoghurt
2 teaspoons cornflour
1 tablespoon finely diced preserved lemon
extra sea salt to taste
large bunch fresh coriander leaves roughly chopped
Heat the oils in a large pan.
Add the grated carrot, celery and ginger and saute over a medium heat until translucent.
Add the spices and saute briefly, then add the currants, sugar and stock.
Bring the stock to the boil, then gently slip the meatballs into the simmering pan.
Once the sauce has returned to the boil, cover the pan and reduce the heat to low.
Poach the meatballs for 30 minutes then skim off any fat that has floated to the surface of the sauce.
Mix the yoghurt and cornflour together and add it to the pan.
Increase the heat to medium and gently stir until the sauce is thick and creamy.
Stir through the preserved lemon, then adjust the seasonings.
Scatter the coriander over the surface and serve immediately with baby carrots, zucchini and couscous.