I’ve spent pretty much all of Sunday cooking and cleaning the flat in preparation for my wee mum coming over to visit from Sweden for a week from tomorrow. The weather has been lovely here today and I would’ve rather spent it outside, but it’s supposed to be just as good tomorrow so fingers crossed! Fortunately, for once I was smart enough to plan ahead and made this tagine for dinner yesterday, so all I had to do was cook the buckwheat.
I wasn’t sure about adding Nordic flavours to the tagine, but I had cloudberry jam left over from the waffles yesterday and dried chanterelles, so I decided to give it a go. The lamb gives it lots of flavour, but the other ingredients add a mild sweetness to it that I really like. Toasted buckwheat is another new food ticked off my list - it has a nice nutty flavour and I'll definitely be using it for salads and other such things again. Anyway, back to tidying the flat!
Lamb tagine with Nordic flavours:
2 tbsp vegetable oil
900g lamb shoulder, diced (I used bone in and left it in while cooking for flavour)
2 onions, chopped
2 garlic cloves, chopped
1 apple, diced
400g chopped tomatoes
1 tbsp cloudberry jam (can be substituted with orange marmalade)
100 ml beef stock
1 cinnamon stick
10g chanterelle (dried)
½ tbsp chilli powder
1 tsp ground ginger
1 tsp ground cardamom
Salt and pepper to taste
2 tbsp vegetable oil
Sour cream, spinach, pomegranate
Add the spice mix to the lamb and rub it in, making sure the lamb is evenly coated. Heat the oil in a pan and sear the lamb until browned on all sides. Add remaining ingredients, except chanterelles, along with the lamb to a slow cooker* and cook on LOW for around 5 hours. When one hour remains, add the chanterelles.
For the buckwheat, cook it for around 10 minutes in boiling water. Drain and spread out on a baking sheet, leaving it to dry. If you’re short on time you can pop them in the oven at 150c for 10-15 minutes. Heat the oil in a pan and toast the dry buckwheat until browned and crispy.
*I used a slow cooker, but of course a tagine should really be used, or alternatively you can use a casserole pan.