Traditional Lamb Tagine and Vegetarian Chilli Stuffed Bell Peppers

Traditional Lamb Tagine

This delicious, Moroccan dish is extremely easy to prepare packed to the rafters with exotic, fragrant flavours. A tagine is a native Moroccan cooking vessel that requires only a little amount of cooking liquor. This recipe takes about 35-40 minutes to prepare and is enough to serve 4. (This recipe can be frozen, prior to the prunes being added. Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.)
Ingredients:

350g lamb fillet, sliced
400g can chopped tomatoes
410g can prunes, drained and stoned
250g cous-cous
2 tbsps. olive oil
2 tsps. Moroccan Spice Blend
400ml boiling waterr
Juice and rind of a lemon
1 tbsps. fresh mint, choppedr
Pinch of salt

Method:

1. Heat one tablespoon of oil in a large frying pan. Add the lamb and stir-fry for three minutes.
2. Add the spice blend to the lamb and fry for a further minute.
3. Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
4. Mix in the prunes and simmer for a further five minutes.
5. In the meantime, prepare the cous-cous by placing in a large heatproof bowl with the boiling water and one tbsp. of oil.
6. Cover with cling film and allow the cous-cous to stand for about five minutes.
7. Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous-cous and serve immediately with the lamb.

Vegetarian Chilli Stuffed Bell Peppers

Stuffed peppers are a family favourite and so easy to make. With an endless variety of filling recipes you're sure to find something that will please everyone. Any meat can be combined with rice, pasta, cheese or just veggies to fill the peppers. This is a vegetarian adaption of the recipe, but feels free to add some minced meat for an extra bite. It takes about 40 minutes to prepare and serves 4.

Ingredients:
410g can vegetarian chilli
227g can chopped tomatoes
290g can mushrooms, drained
225g cooked long grain rice
1 cinnamon stick
2 cloves 40g cashew nuts, roughly choppedr
Some olive oil
4 red peppers
1 small pot natural yogurtr
Handful of chopped fresh mintrn¼ cucumber, finely chopped

Method:
1. Preheat the oven to 200C/400F
2. Empty the vegetable chilli and tomatoes into a medium-sized saucepan and heat gently until it’s just starting to bubble.
3. Add the rice, cinnamon and cloves. Heat gently for 4 minutes. Remove the cinnamon and cloves and add the cashew nuts.
4. Slice the red peppers into halves and remove the seeds. Coat skin-side with a little olive oil and place on a baking sheet. Spoon the chilli into the peppers and bake for 20-25 minutes until the chilli is heated through and the peppers still slightly crunchy.
5. Mix together the yoghurt, cucumber and mint and chill until ready to serve.
6. Serve with the yoghurt dressing and a simple green salad.