I thought some sort of tagine would work nicely with the ingredients I pulled from the fridge. Here's what I had to work with:
|Ah - just noticed the spelling mistake on my spice jars! The horror!|
The roast vegetables (butternut squash, red onion, carrots and garlic - still in the skin) were also from Sunday's dinner and the sundried tomato paste was starting to near its expiry date. This way I could use up all the leftovers one go.
Here's what I did:
Saute finely chopped onions in a little oil for a few minutes until soft. Add a tsp each of cumin, turmeric and cinnamon. Take roasted garlic out of the flesh and mash in with onions and spices. Thinly slice red chili (or finely chop- however you like it and include the seeds for extra spice). Chop tomato in sections and add to the pan. Toss in the lamb already cut into chunks. Add one can of chopped tomatoes and 2 tbsp of sundried tomato puree. Simmer for about 10 minutes or until desired thickness. Add the vegetables in at the end as they are pre cooked. (For uncooked veg I would par boil or add in at the beginning with some stock to allow them to cook through)
I also tossed in a handful of raisins and dried cranberries (they are already pre mixed in a container as I have them on cereal). This added a little sweetness to the spice and was really good.