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Guest Post: Moroccan Lamb Mince Tagine
Today’s guest post is from Sam Strong, husband of the lovely Charlotte, writer, reader, climber, and self-confessed nerd.
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There are few things that can’t be improved by putting an egg on them, and Moroccan lamb mince tagine is no exception. I’ve no idea what prompted this idea, but a quick search reveals that this is a pretty common practise! This recipe is full of big flavours and it’s great for a week night as it doesn’t take a lot of preparation.
In order to make this recipe work better for us, we did break from tradition. Most recipes suggest you shape the lamb into meatballs and fry them up separately. As a time saving measure, we decided to just cook the mince mixed in with everything else. Making meatballs is time consuming, it’s difficult to stop them breaking up and it makes very little difference to the final flavour. Our other break from tradition was the addition of spinach. We just felt the recipe could use a bit more veg and spinach goes great in most things.