La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Friday, August 31, 2012

The Quickest Lamb Tagine

Great that it was a quicky, as I had already bitten off Bert's nose earlier in the day and his head was going to be next.  The dieting is starting to get to me, as in, bad mood. I want to eat BREAD and PASTA, if not then I want POTATOES.

serves 3 normal portions, or 4 sparrows  (530 calories or 400)
  • 1 onion (56 grs), chopped
  • 2 cloves of garlic, grated
  • 230 grs carrots, peeled, cut into 3 cm chunks and quartered
  • 400 grs courgette, cut in a similar size to the carrots
  • 6 merguez sausages (360 grs), cut into 3 cm pieces (I didn't bother skinning them)
  • 1 tin of peeled tomatoes (400 grs), chopped up
  • red pepper (95 grs), cut into strips
  • 1 tbsp olive oil
  • 1 tbsp honey (that just wasn't enough... I added 2 tsp stevia)
  • chilli, to taste
  • 1 tsp cinnamon
  • seasoning
  • fresh coriander leaves and stalks, to taste
  • Heat the oil in a suitable pot, sautee the onion with the carrots
  • Add the garlic, chilli, courgettes and sausages
  • Sautee for 5 more minutes
  • Add the tomatoes plus water (the water from rincing the tin)
  • Simmer, with lid on, for 15 minutes, till veg are al dente
  • Add the peppers for 5 more minutes and the cinnamon
  • Season with seasalt, honey/sugar/stevia and maybe chilli powder, to taste
  • Finish off with coriander.

You can obviously eat with couscous. That's what I served Bert. I, however, had it without.
It really warmed the cockles of my heart.  You can now come closer again, I won't bite off your head. Promise ;)

Patricia xxx...x

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