Tuesday, 22 November 2011

Lamb Tagine

I'm not very familiar with the food of northern Africa. When I went through the first book there was a filo pie with a savoury filling but used essence of sweet flavours such as cinnamon. I love cinnamon and this dish does use some. Now I have to admit now that I did miss out a major ingredient from this tagine. It is meant to have pear in it. I am still trying to train myself to put fruit into savoury dishes but I do find it really difficult, everything about fruit in savoury is wrong in my mind. So I wasn't too worried when I discovered that we had no pears in the house when I made this dish. But the missing pears didn't detract from the dish, it was really tasty with a hint of spice and the sweet flavours of cinnamon.

As usual I had some ingredients missing, apart from the pears. We used to eat a lot of cous cous and so assumed we had plenty, no we had a spoonful in the cupboard so I had to use bulgar wheat. It is still tasty but a bit rougher than cous cous. I liked the addition of pine nuts in the cous cous to add a bit of texture. So overall it was a really tasty dish, and maybe next time I'll be brave and add the pears!

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