I felt like head butting my computer screen on several occasions last night. The fear of causing severe brain damage to myself was the only reason I practiced laborious restraint.
I have a Macbook Air that I bought long before I knew how obsessed I was to become with food blogging; the practice of over-tasting while holding a camera in one hand photographing the smallest of crumbs and rambling on about the importance of dry chickpeas while all your friends look at you with that distressed look on their face: “Have you lost your mind!?”
Yes. But, in a good way. So I think. Which means I’ve probably lost my mind. Although, my parents tend to think that happened a long time ago, at birth.
Ahem. Back to my computer screen. I wanted to head butt my computer screen because my computer is slow. I mean ridiculously slow. This ridiculously thin laptop comes with a huge sacrifice, especially if you are a person playing with huge amounts of media files on a daily basis. One of the biggest sacrifices is sanity. The worst part is that this expensive laptop is rigged with cheap parts and one side of the screen decides to hang loose on it’s own free will and all Apple says is “sorry can’t help you, or the numerous other customers it has happened to!” So, naturally I’m left with the only temporary option of securing the screen from falling flat by using a full bottle of water. Yea. You get the point. Don’t buy a Macbook Air.
But, do make this delicious lamb stew and I promise it will render you sane. Look at me!
A few weeks ago I went into my neighbors kitchen and filmed myself talking about lamb stew. I love this lamb stew so much, you can see me in the video shaking my neck with joy, every so often. This stew has a North African influence because I like to use ras el hanout which is a mixture of 10 or more spices like coriander, chilli, allspice, nutmeg, cloves, ginger, cardamom, paprika, cumin & tumeric as well as harissa paste which is a hot chilli paste, common to North Africa (although I actually say tomato paste in the video-ignore me!). But, what’s the secret? Watch and you’ll find out!
- Half a shoulder of Lamb or 800g
- 2 carrots- chopped into cubes
- 1 large aubergine/eggplant- chopped into cubes
- 1 onion- finely diced
- 4 gloves of garlic-minced
- 1 glass of wine
- 400g chickpeas
- 10g coriander, finely chopped
- 2 tablespoons of Ras el Hanout
- 400g chopped tomatoes and their juice
- 1 tablespoon harissa paste or tomato paste
- 400 ml stock of choice- hot
- 2-3 tablespoons pomegranate molasses (found in any Middle Eastern stores)
- Salt & pepper to taste
- Rub the shoulder with all ras el hanout spices, salt and pepper.
- In a deep skillet, sautee onions till translucent about 2-3 minutes.
- Add the meat and sear it on each side for about 4 minutes.
- Add the garlic, for about a minute.
- Pour the wine in, and let the wine evaporate about 5 minutes.
- Add the chopped tomatoes, the harissa paste and the stock. Cover and bring to a boil. Once it reaches a boil, lower the heat and let it simmer for about one and a half hours. Turn the meat over occasionally, if its not fully covered with the liquid- depends on dish depth.
- After an hour and a half, add the veggies; aubergines, carrots, cooked chickpeas. Let it all cook for about 30-45 minutes.
- Once veggies are done, mix in the pomegranate molasses and sprinkle with finely chopped coriander.