I was recently set the Schwartz Flavour Forecast Blogger Challenge where I had to create a recipe based on one of 2014’s Top 5 Trends in the Flavour Forecast.
The Flavour Forecast 2014: 125th Anniversary Edition is a report developed annually by Schwartz and McCormick experts around the world. It highlights five top food trends and more than a dozen emerging flavours predicted to impact the way we eat in the coming years.
This Year’s Top 5 Trends are:
- Chillies Obsession
- Modern Masala
- Clever Compact Cooking
- Mexican World Tour
- Charmed by Brazil
This Year’s Top 5 Flavours are:
- Aji Amarillo
- Kashmiri Masala
- Chamoy Sauce
- Cassava Flour
Having a small kitchen, I was inspired by the Clever Compact Cooking trend and made my own take on a Lamb Tagine. Packed with flavour and cooked in just one pot – this recipe is ideal for those who want to create a tasty meal in a small space.
Rachel’s Lamb Tagine Recipe
Prep Time: around 10 minutes.
Cooking Time: around 1 hour
Makes: LOADS! Just 1/2 of this recipe was enough for 2 adults and 4 children. Refrigerate leftovers for lunch or dinner the next day.
- 1kg Lamb, diced
- 4 Potatoes
- 2 Carrots
- 1 Onion
- 6 Tomatoes
- 240g (dried weight) Chick Peas (I bought canned in water & drained before use)
- 30g Lentils
- 1 litre Vegetable Stock
- 500g Tomato Passata
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- pinch of Mint (optional)
What you’ll need:
- Large Casserole Dish (or slow cooker if you prefer).
1. Prepare the vegetables. Peel and dice the onion and potatoes and cut the carrots.
2. Add a little oil the casserole dish before adding the onions. Allow them so sweat a little, and then add the smoked paprika.
3. Add in the diced lamb and cook until brown. I added in a pinch of mint to give a bit of extra flavour. Prepare the stock whilst browning the meat (I just used water and a vegetable stock cube, but you can buy ready prepared stock).
4. Add the stock to the meat and onions.
5. Add the carrots, potatoes, chick peas, lentils, passata and Oregano.
6. Stir the ingredients and pop the lid on the casserole dish. Leave to cook for around 1 hour. Alternatively, if you are using a slow cooker, you can leave the meat cooking for several hours on a low heat.
7. Serve with Rice, Cous Cous or on its own. Tip: if you want a thicker sauce, add some plain flour and stir before serving. It will thicken the sauce up, without impacting on the flavours.
This is a simple, one pot meal that is packed with delicious flavours and tender lamb that just melts in your mouth. It’s great to cook if you are having guests for dinner!
In 2014, global flavour leader McCormick, parent company of UK leading herbs and spices brand Schwartz, is celebrating its 125th anniversary. The yearlong celebration kicks off with the launch of the 125th Anniversary Edition of the Flavour Forecast and the Flavour of Together programme, with the goal of connecting people around the world as they share 1.25 million stories about the special role food and flavour plays in our lives. Get involved and share your flavour story at Schwartz Facebook or www.Schwartz.co.uk.
*Disclaimer – as part of the Schwartz Flavour Forecast Blogger Challenge I was sent a hamper of 25 Schwartz herbs and spices, £50 of supermarket vouchers, a flavour forecast booklet and recipe cards.