In fact it was totally Ana's choice as we've got Mr Peter Magnus Leary coming over for lunch, and I was feeling uninspired. With yet-another "We've got friends coming round, let's bang a roast into the oven" looming, she takes the executive decision and plumps for Le Voleur Fromage's pretty blinking good tagine - and this one gets the full 24 hour marinading!
For once, I think the marinading time does make a difference: the depth of the flavour is really marked, rather than being slightly overpowered by turmeric, and what better way to finish it off than with a large wodge of carrot cake from Carluccio's? I love that other people supply pudding these days...
Certainly it was more successful than our entertaining, (or my posh couscous which was a bit too sloppy) which consisted of making Pete meet us in the park, walk home, play Lego and then slump on the sofa watching Horrible Histories. It turns out we're not very good hosts after all.
Wine Time
There's all sorts of things going on here - spices like cinnamon, dried fruit, acidic tomato and rich, unctuous lamb. Mmm, so what you're probably looking at is an equally complex red, with spice, dried fruit notes, and enough acidity to cut through the fat whilst balancing the fattiness of the lamb: We're talking Rhone. A villages appellation is probably the best place to start, but if you wanted to push the boat out head to one of the premier ACs - I think a ten year old Gigondas or Vacqueyras would nail it. And you'd look classy an all.
sources
moroccan lamb tagine - Anthony Worrall Thompson, BBC Food Site
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ReplyDeleteYou've inspired me to give this one a go - I loved the NYE one you did and sometimes you need the sort of food akin to a lovely cuddle & foot rub. Which is what this is. Of course.