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This week I cooked Durban curry lamb in my tagine – and it beats Sloppy Joe’s any day.

I used local ingredients bought at the Saskatoon Farmers’ Market and other local outlets. Fingerling potatoes and carrots Wally’s Urban Market Garden; fresh basil, salad greens, and cherry tomatoes Floating Gardens;  Hestia organic red lentils Prairie Pantry; Fresh super ginger and chili garlic sauce plus Fresh super ginger salad dressing from Dianne, the ginger lady Just Ginger; and Flat bread from Ebtsam River Nile Oriental Foods and Handicrafts. The lean ground lamb I purchased from Pine View Farms Souleio Foods.


River Nile Oriental Foods and Handicrafts


Pictured: Durban curry, medium curry, cayenne pepper, red curry, turmeric, and coriander.

lamb tagine

Into the oven for one hour at 325 degrees.

lamb tagine Out of the oven : add slivers of basil (roll several leaves of basil together and slice).

Flatbread stuffed

1 lb lean ground lamb
1/3 cup red lentils
4 – 5 chopped carrots
4 – 5 chopped fingerling potatoes
1/2 cup finely chopped yellow onion
2 cloves garlic minced
1 tbsp of Fresh super ginger and garlic chili sauce
2 tbsp ginger pepper sauce (hot and spicy sauce from Dominica)
2 tbsp tomato paste
1 1/2 to 2 cups beef stock
1 1/2 medium red wine
1 tbsp Durban curry
1 tsp red curry
1 tsp med curry
1/4 tsp turmeric
1/4 tsp coriander
pinch cayenne pepper
fresh ground pepper
sea salt
butter/canola oil for sautéing onions
fresh basil leaves sliced
Note: approximate measurements
Brown lamb in saucepan and drain off extra fat. Add lightly sautéed onions, garlic, ginger chili sauce, and season with salt and pepper. Mix in tomato paste and ginger pepper sauce, add vegetables and lentils, half of the red wine and stock, and spices. Simmer for 10 to 15 minutes. Add mixture to a Tagine or baking dish.
Note: Lentils will soak up liquid so add more stock or wine when needed. To sweeten the heat add more tomato paste.

lamb tagine

Serve with a salad of spinach, arugula, basil leaves, sliced onion, and cherry tomato wedges. Salad is lightly tossed with Fresh super ginger salad dressing and a dash of GOCCE No 8 balsamic vinegar. Or add more stock and serve on a bed of basmati rice.

Dedicated to Jay who loved lamb and my cooking.