We’re here to guide you through the coronavirus pandemic. Sign up to the Life newsletter for daily tips, advice, how-tos and escapism.
In need of some dinner inspiration that’s sure to go down a storm? Cook, food writer and stylist Georgina Hayden has got you covered. Her lamb tagine recipe for our Cooking With Kids series is a great sharing dish that’s a hit with all ages – from toddlers to teens.
This recipe is a great way to introduce spice into kids’ diets and teach them different flavours – as it’s gently spiced with warm aromatics, but without being too spicy. Ras el hanout is a Moroccan blend and incredibly flavoursome but won’t pack a punch. Best served on top of couscous alongside plenty of soft bread and crisp salads.
Lamb, Red Lentil and Date Tagine Recipe
Serves: 2 adults or 2-4 kids | Prep time: 15 mins | Cook time: 2 hrs 20 mins
A well-loved dish in the Hayden household that’s easy, nutritious, and quick to throw together. And the best thing? You only need one pot. It also freezes well, which is always a winner.
“Even if you don’t have the vessel itself, it’s something fun to research and learn together,” Hayden explains. “I love showing my daughter our globe and where the food she is eating comes from. It’s never too early to start teaching them about recipes from all around the world.”
Fun geography lessons aside, there’s also plenty of potential for kids to get involved with the vegetable peeling and destoning dates prep. For older kids, they can learn how to slice and cut with safety knives (and adult supervision of course). Thanks to the slow-cooking nature of this fish the meat is tender, and the addition of dates and a little orange give the dish a natural sweetness.
Hayden says: “It’s an ‘easy’ dish for my daughter to eat – she’s been eating it since I first started weaning as it is effortless for little ones with not much chopping, but it is comforting at the same time.”
Ingredients:
2 red onions
3 garlic cloves
2 sticks of celery
Olive oil
800g lamb neck fillet
4 medjool dates
2 tsp ras el hanout
1 tsp ground coriander
1 orange or splash of orange juice
400g tin of plum or chopped tomatoes
450ml beef or chicken stock
100g red lentils
Method:
1. Peel, finely slice the onions and garlic. Trim and slice the celery. Place a casserole pan or large saucepan on a medium-low heat. Pour in a splash of olive oil, sauté the vegetables for 10 mins until starting to soften.
2. Meanwhile cut the lamb into 2.5-3cm chunks. Remove the stones from the dates and finely chop. When the veg is ready stir in the ras el hanout and coriander.
3. Add the meat, turn the heat up and fry for 8 - 10 mins till browned.
4. Add the chopped dates. Squeeze in the orange juice. Add the tinned tomatoes, stock, and red lentils and bring everything to the boil (breaking up the tomatoes if they are plum).
5. Once bubbling, reduce the heat to the lowest setting, cover with a lid + cook for around 2 hours, or until the lamb is tender and falling apart. Alternatively, if you’d rather not have the hob on with small children around, cook in the oven for 2 hours at 170°C /340°F/gas mark 3. Just give it a stir every so often and add water if it is looking dry.
6. Serve with couscous and Greek yoghurt. I like a little harissa for heat too and don’t forget to season the adult portions.
For more recipes Taverna by Georgina Hayden, published by Square Peg in hardback, £25.