• Day 1: 12 Days of Recipes 2017 - Spices, Tagines & Stew

November 30, 2017

It's back! Our annual 12 days of recipes featuring our favourite gift ideas and local producers to help you check off everyone on your list. This year, we're moving our series from our email to our blog, so be sure to check back every 2 days for a new recipe (or visit Facebook for a reminder)!

We pair each gift idea with a great recipe that you could write in a card to inspire your gift recipient or for you to try out for your own table this season!

Day 1: Gift & Stocking Stuffer Ideas

Monsoon Coast Spices are both a perfect stocking stuffer and a must have pantry staple. The small company, located on Salt Spring Island, makes traditional Indian Spices accessible to western palates. Their mixtures to transform an everyday meal into a taste sensation.

Take a trip around the world with spice blends from Asia, The Caribbean, Africa, the Middle East, India and the Deep South.

You'll need some Moroccan La Kama for the Moroccan Inspired Apricot & Lamb Stew Recipe below.

Looking to impress this holiday season? We recommend you pick up an Emile Henry tagine for the aspiring chef in your family. We sell both the 2L (serves 4/6 people) and the 3L (8/12 people) in both red and grey. You can use your Emile Henry tagine to cook delicious tagines and other slow cooked recipes on the hob or in the oven. Visit us in store or call us (604-530-1518) to get one shipped to you!

Emile Henry Tagines, the perfect gift | 2017 Gift Giving | Well Seasoned, a gourmet food store

Moroccan Inspired Apricot & Lamb Stew.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
Ingredients
  • 3 tsp. Moroccan La Kama (Monsoon Coast spice blend)
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1 pinch saffron
  • 1 tsp lemon zest
  • 2 tsp olive oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onion, chopped
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, grated
  • 2 tbsp. tomato paste
  • 2 cups beef stock
  • ¾ cup dried apricots, roughly chopped
  • ½ cup raisins
  • 1 tbsp. honey
  • 2 tbsp. harissa paste
  • ¼ cup pistachios, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, chopped
  • 1 cup Greek style yogurt
Instructions
  1. In a small bowl, mix the Moroccan La Kama seasoning blend with the salt, cayenne pepper, saffron, lemon zest and oil to create a paste – pour over the chopped lamb, mix well and marinate the fridge for about 1 hour.
  2. When you are ready to cook, heat the oil in a large pan over medium-high heat add the lamb and the marinade, brown well on all sides, remove from the pan and set aside. To the same pan, add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and sauté for about a minute. Add the lamb back into the pan with all of its juices, add the tomato paste and beef stock, bring to a boil, reduce the heat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
  3. Add the apricots, raisins and more beef stock to cover. Bring to a boil, reduce the heat and simmer for about 20 minutes.
  4. Add the honey and harissa. Serve on over couscous or rice and garnish with pistachios, cilantro, parsley and a generous drizzle of Greek yogurt..



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