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Lamb & Ghost Pepper Tagine
- Captain's Blog
- Oct 3, 2021
- 3 min read
Updated: Feb 4, 2023
The beginning of a beautiful friendship.
Buckner is back. This time @JasonBuckner104 and his partner Amy build their Lamb & Ghost Pepper tagine recipe using Spice Island Chilli Ghost Ship to create a dish that is my Ghost Pepper & Garlic chilli sauce's raison d'etre.
I've also teamed up with friend and local beer enthusiast Joe Grant from @twothirdsbeer to hand select a beer that complements the rich flavours of this warming autumnal dish.
Ghost Ship is packed full to the brim with just the right ingredients to create a flavour and well balanced heat that builds as time goes by. To us, this was always going to be the start of a beautiful friendship.
Check out Jason's Foodie Crew bio and be sure to follow Jason on Instagram @JasonBuckner104 for more beautifully presented, culinary inspiration without the faff.
The modern beer world can be confusing, with so many different styles, hop combinations and flavour profiles to choose from. Joe's aim is to help people make better beer choices, so be sure to check out his Instagram for insights and news on local tasting events. Visit @twothirdsbeer to find out more.
Over to you, Gents...
Lamb & Ghost Pepper Tagine
Lamb & Ghost Pepper Tagine
Ingredients
1 lamb stock cube, crumbled
75g dried apricots, halved
1 tbsp clear honey
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp olive oil
400g lamb neck fillet, trimmed and cut into 3cm pieces
1 onion, finely chopped
1 red pepper, chopped into 1cm pieces
400g tin chickpeas
2 heaped teaspoons Ghost Ship Chilli Sauce (more if you’re brave enough)
1 pack of microwavable couscous
For the almond and coriander topping:
25g flaked almonds
1 garlic clove, crushed
30g pack coriander, finely chopped
Method
Preheat the oven to gas 4, 180°C, fan 160°C. Put the stock cube, apricots, honey and ground spices in a jug and cover with 300ml boiling water. Stir to combine.
Heat the oil in a large frying pan over a high heat. Add half the lamb pieces and brown on all sides for 4-5 mins, then transfer to a large casserole dish (or tagine). Repeat with the remaining lamb.
Keep the pan on the heat, add the onion and cook for 10 mins until softened. Add the pepper and continue to fry for 2 mins. Transfer to the casserole dish with the lamb.
Pour the stock mixture and the whole tin of chickpeas (including the liquid) into the casserole. Add the Ghost Ship chilli sauce. Put on the heat, stir and then cover the dish and bring to the boil. Transfer to the oven and cook for 50 mins.
Near the end of the cooking time, put a dry frying pan on a medium heat. Add the flaked almonds and toast for 2 mins until lightly golden, shaking the pan regularly. Tip into a small bowl and mix together with the crushed garlic and chopped coriander, set aside.
Serve the tagine with the microwaved couscous and sprinkle over the almonds, garlic and coriander mix.
What to drink?
@TwoThirdsBeer recommends:
Steady Rolling Man - 5.2 ABV Deya Brewery - Cheltenham.
Hops: Mosaic / Amarillo / Ekuanot / El Dorado
About the pairing: We feel the citrusy hoppiness of this pale ale lends itself well to the smoky, chilli heat of the tagine. Pale ales are generally a safe bet to pair with any spicy dish and @DeyaBrewery are the masters of this particular style of beer.
Its fluffy texture helps cut through the umami goodness of the dish, cleansing the palette and leaving you ready for the next spoonful (and the one after and the one after that). In fact, in our taste test, it didn’t take us long to eat or drink the whole lot!
We’re big supporters of independent craft beer shops, so make sure you support your local beer dealer when stocking up. Ours is The Beer Musketeer where this beer and many more await. The Beer Musketeer also stocks our full range of Spice Island Chilli sauces.
Et voila!
My Ghost Ship chilli sauce perfectly partners with recipes and dishes that originate from locations such as, Morocco, Turkey, Italy and Greece and is inspired by the true but tragic story of HMS Eurydice 1878.
I'll be sure to bring you more recipes soon. In the meantime, check out the rest of my website for more interesting chilli information.
My name is Liam. Founder and creator of Spice Island Chilli.
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.
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