I tried this last night and it was soooo delicious!!
- 2 potatoes, peeled, chopped
- 25g butter
- ¼ cup cream, warmed
- Olive oil
- 1 lamb rump, chopped
- ½ brown onion, finely chopped
- 1 long red chilli
- 1 cinnamon stick
- 2cm piece ginger, peeled, sliced
- Pinch saffron
- 2 cups water
- 400g can chickpeas, drained
- 2 tbs chopped flat-leaf parsley leaves
Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a bowl with butter and cream until smooth. Season with salt and pepper.
Meanwhile, heat a little oil in a frying pan over medium-high heat. Add lamb and onion, cook, stirring occasionally until browned. Add whole chilli, cinnamon stick, ginger, saffron and water and bring to boil. Reduce heat to low and simmer for about 10 minutes or until lamb is tender.
Stir through chickpeas and parsley, cook 1-2 minutes until, warmed through. Serve lamb tagine with mashed potato.
