We can never say ‘no’ to comfort food, especially when it’s as delicious and flavourful as this easy veggie tagine, perfect for meat-free Monday.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
1 tbsp olive oil
2 onions, peeled and grated
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground black pepper
2 tsp cinnamon
1 tsp cayenne pepper
3 cloves garlic, peeled and crushed
3 beetroots, peeled and chopped
1 butternut, peeled and chopped
2 × 400 g tin chopped tomatoes
2 × 400 g tin chickpeas
600 ml vegetable stock
½ cup raisins or chopped dried apricots
2 tbsp sugar or honey
Salt and pepper
2 tbsp chopped parsley

METHOD
1. Heat the oil in a large pot over medium heat. Add the onions and spices and fry for 10 minutes, until the onions are soft and spices are fragrant.
2. Add remaining ingredients (except the parsley). Bring to a simmer and cook for 45 minutes, until liquid is slightly reduced.
3. Season with salt and pepper. Garnish with parsley and serve with rice or flatbread.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Easy veggie tagine appeared first on MyKitchen.

We are back with another Sunday lunch treat for you to fall in love with. There are still plenty of spring oranges on the local supermarket shelves, so be sure to grab some this weekend to add to this delicious one-pot dish.

SERVES 4 // COOKING TIME 150 mins

INGREDIENTS
2 tbsp olive oil
500g stewing lamb cubes
3 carrots, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp ground cinnamon
½ tsp ground cumin
Pinch of saffron threads, crumbled, optional
Zest and juice of 1 orange
160g pitted prunes
1 cup couscous
1 tbsp finely chopped parsley, plus extra to garnish

METHOD
1. Heat the oil in a large flameproof casserole dish over medium heat. Add the lamb and brown on all sides. Remove and set aside.
2. Add the carrots, onion and garlic and cook, stirring, for 5 minutes, until the onion is softened but not browned. Add the spices and cook, stirring occasionally, for 3 minutes.
3. Add 2 cups of water, scraping the juices from the bottom of the dish. Add the lamb and orange zest, cover and bring to the boil. Reduce the heat to low and cook for 1 hour 40 minutes.
4. Add the prunes and cook for a further 20 minutes, until the meat is very tender. Stir in the orange juice.
5. Place the couscous and 1 cup of boiling water in a bowl, cover with cling film and allow to steam for 10 minutes. Fluff the couscous with a fork and stir in the parsley.
6. Serve the stew with the couscous, garnished with extra parsley.

The post Orange and lamb tagine appeared first on MyKitchen.