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Bobby's Tagine

You will need

1 chicken leg per person

Lamb (leg steaks are ideal)

Tinned Chickpeas

Couple of tomatoes

Onion

Carrot

Celery

Green Beans

Garlic

Fresh Parsely

Fresh Coriander (the Pinkster says "You can never have enough fresh corriander!!!!")

Raisins

Stock (vegetable bouillon power and water is fine)

Cumin seed

Coriander seed

Paprika

Whole dried chillis

Salt

Pepper

OK, now onto the doing bit!

1. So.... roast your cumin and coriander in a hot saucepan then crush in a pestle and mortar. Bobby recommends adding some salt crystals to help with the grinding.

2. In a large Creuset pot or similar, bring olive oil and butter to a good heat and then add the chicken legs to brown. Once done remove them and keep warm.

3. Reduce the heat a bit, chop your onion and add to the same pan and fry until soft and jsut starting to go brown. Chop the garlic and add.

4. Dice the lamb and add to the pan (optionally brown the lamb) and then add loads of stock and then add the spices, seasoning with one or two chillis to taste (whole de-seeded; can be picked out before serving of course)

 5. Skin the toms (easier when dipped in boiling water first) de-seed and chop the tmos. Chop the carrots and the celery. Drain and rinse the chickpeas and add along with raisins

***by the way, the sauce should be fairly fluid so sort it out if it's a cloggy mess!***

6. Return that badboy chicken to the pan, making sure that it is lying on top with the browned skin just out of the sauce

7. Cover and cook gently for an hour and a half until the lamb is tender. This can be done on the stove or in the oven at a low heat.

8. 10 minutes before serving, top and tail the green beans and add to the pan along with the chopped parsley.

9. 5 mins before serving add the coriander

10. Serve on a bed of cous cous which will absorb the stock nicely and garnish with some left over coriander leaves

 Toripink recommends a refreshing 1996 Pinot Grigio if you are making this before 6pm, or a Fruity light red if it's an evening meal.

If you've f**ked it up bigtime then grab a Newky and serve your unhappy Tangine on toast and whack on a gory film. At least something that night should work out for you.

Well... I don't know about you chaps but that sounds bloody lovely - thanks Bobby! xxxx

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