Aromatic courgette curry

So it's another recipe for meat-free days. I went into some of the environmental arguments for going vegetarian in my last blog entry but one real advantage for eating vegie is that it's just much cheaper than meat. It's not that I'm pleading poverty, and I've no intention of giving up meat any time soon, but there is something great about knocking up something like this which costs next to fuck all and takes little more than an hour.

I've twatted on about courgetttes and how great they are in a previous post, but what I was unaware of is that this humble vegetable is another import from the Americas. So, along with peppers, chillies and tomatoes, which were also brought over from the New World, European and Asian cuisine would have been so fucking dull before the Conquistadors made it to America. They also brought back syphilis, so, I guess that's a case of swings and roundabouts. And let's not forget that chocolate also came from the New World, so, on balance, it's a win for white Europeans, in addition to the devastation they wreaked on the native civilisations and the population as a whole on the other side of the Atlantic. We got a whole new pantry full of ingredients, they got genocide.

Conquistadors
OK, we'll swap you horses, the wheel and Catholicism for the contents of your gardens

picture from https://www.theguardian.com/world/2015/oct/10/conquistadors-sacrificed-eaten-aztec-acolhuas

TIMING
Preparation: 10 minutes
Cooking: 50 minutes

INGREDIENTS
1 tbsp vegetable oil
1 tsp ground tumeric
1 whole star anise
1 tsp ground coriander
3 cloves
4 whole green cardamom pods
1 tsp ground cumin
½ tsp whole fennel seeds
1 bay leaf
1 10cm piece cinnamon stick
pinch ground black pepper
pinch  dried chilli flakes
1 small onion, roughly chopped
1 thumb-sized piece of ginger, chopped
2 cloves of garlic, crushed
1 large courgette, topped, tailed and sliced
2 medium tomatoes, peeled and chopped
100ml water
1 tbsp tomato puree
Salt

More spices
(clockwise from 12 o'clock: ground cumin, bay leaf, tumeric, cinnamon stick, ground coriander, star anise, cloves, chilli flakes, black pepper, cardamom pods with fennel seeds in the middle)

RECIPE
Heat the oil in a pan and add the spices for 2 minutes.

Throw in the onion, ginger and garlic, and fry gently for 10 minutes.

Add the courgette and stir-fry for another 5 minutes.

Add the tomatoes and water, stir then add salt to taste.

Bring to a boil, turn down the heat and simmer for 30 minutes

Serve with rice

Ready to eat 

(on right of plate with aloo gobi on left on a bed of plain, boiled basmati rice)

NOTES
 This is a great dish to serve with aloo gobi that I posted a recipe for recently. This uses more earthy flavoured spices which contrast well with the richly fragrant nature of this courgette curry.

Courgettes are members of the pumpkin/squash family, the cucurbit. It's not all about versatile vegetables, mind. This family also contains the penis gourd which has made an appearance in this blog in a previous post.I'm not sure who dreamed up the idea, but they must have had a pretty eccentric outlook.
"That's a funny looking vegetable. Does it taste nice?"
"Not really. Not sure what to do with it"
"Well, if you dry it out it would make a great cover for your cock"

A decorative penis gourd from Papua New Guinea

Image from https://en.wikipedia.org/wiki/Koteka

Lamb Tagine

Eat tagine and you too could look like this.
Morocco Mole, popular sidekick of Secret Squirrel and also the first indication you've got malignant melanoma after spending too long in the sun in Marrakech

You can't do any recipe of North Africa or the Eastern Mediterranean without mentioning the name of arguably the most trendy cook of the moment, Yotam Ottolenghi. He has a reputation for delicious food which is simple and rustic. However, he also has a tendency to use authentic ingredients in his recipes which, although they may be common in a souk in Tripoli, are not so easy to come by in the UK outside of a few small, wanky, over-priced delis in Notting Hill. For example, you have more likelihood finding a 70s male celebrity without a sex-pest-shaped skeleton in his closet than finding freeze-dried organic gerbil spleens down your local Co-Op. Anyway, I've mentioned him now, so onto my own recipe for lamb tagine.

A tagine is the name of the cooking pot which is essentially a glorified casserole dish with a lid shaped like a slightly squashed witch's hat. The dishes that take their name from the pot are usually mildly spiced stews that are cooked long and slow. This is actually doing an entire cuisine a huge disservice since, if cooked well, Moroccan food is fucking fantastic.

As well as being famous for its subtle, aromatic, spicy flavours, Moroccan food also uses a lot of dried fruit. Now, forgive me for riding rough-shod over centuries of culinary culture, but I largely think that dried fruit has as much place in a savoury dish as Clostridium botulinum. This goes doubly for dried apricots which, though commonly used in Morrocan tagines, are the dessicated haemorrhoids excised from the infernal arseholes of the devil's own herd of Apocalyptic wombats, in my opinion. I mean, if you want to add fruit, why not go the whole hog and stick in a packet of Fruit Pastels while you're at it and maybe serve it up with custard?

Anyway, the upshot of this preamble of dissing the Yot and admitting how much I despise dried fruit in main courses means this recipe is about as authentically Moroccan as a fez made from polyvinylchloride in Taiwan and purchased on Blackpool seafront. You want authenticity, piss off to Agadir and eat there. Meanwhile, this recipe tastes fucking great and it's well worth the time and effort to make it.

INGREDIENTS
2tbsp olive oil
500g cubed lamb
1 medium onion, sliced
2 cloves garlic
100g mushrooms sliced
2 preserved lemons,
150g fresh tomatoes, peeled then halved
2tsp paprika
1 tbsp cumin
10cm cinnamon stick
1 bay leaf
1 tsp ginger
1 tsp ground black pepper
1 fresh red chilli, finely chopped
pinch of saffron
vegetable stock cube
500ml water
1 red pepper chopped into sticks
1 courgette cut into sticks

Spice: the final frontier

RECIPE
Heat the olive oil in a hob- and oven-proof casserole dish and fry the meat to seal it. Remove it with a slotted spoon and add the onions to remaining oil to soften. Add the spices and garlic for about a minute, mixing to make sure they don't stick to the dish. Throw in the mushrooms and fry for another couple of minutes.

Add a little of the water to a cup and mix up the stock cube.

For the preserved lemons, cut them in two and scoop out the middle with a spoon. Discard the flesh and finely chop the skins.

Return the lamb to the dish and add the preserved lemons, tomatoes, water and the stock cube mix. Bring to the boil, mix well then layer the pepper and courgette on top of the rest of the stew. This means that the vegetables steam rather than boil and totally disintegrate over the long, slow cook.

Cover and put into the oven at 145°C for 2-3 hours

Tagine ready to go in the oven

Note the vegetables layered on the stew. Also note this is a Pyrex casserole dish and not an actual tagine pot. I'm not that much of a foodie wanker

This serves two people easily. Dish it up with rice, bread or couscous, like the recipe I'm writing next  for orange couscous.


NOTES
Preserved lemons are available from supermarkets. They are not the same as fresh lemons. They look like this:

You could put any combination of vegetables in this. Well, OK, not any combination. Lettuce would be a mistake, for example and cabbage would be a bad idea (cabbage is actually generally a bad idea in any situation, to be fair). However, carrots work well, as does aubergine, green beans or squash.

In best Rick Stein style, I could twat on about how I tasted something like this recipe, as cooked over a bottled gas stove in individual pots, in some street-side cafe in Marrakech a few years back. A place which had a spice shop round the back where I bought a large bag of saffron at a really good price, but that's really not the fucking point of this blog, is it?

Courgette in tomato

What can you say about courgettes? They're green and phallic, like a verdant winky, disembodied from its Martian owner in some horrendous intergalactic Bobbit incident. They're small marrows with a French name, except in the USA and Italy where they call them zucchinis. They are also quite tasty.

After an opening salvo of dishes which are New World, in-your-face, chilli-laced and full of dead animals to start the blog, this is a simple, fresh, vegetarian dish that works as a side dish as one of the two veg of a Sunday roast dinner or on its own as a pasta sauce. It's the sort of recipe that Rick Stein would twat on about in a flowery manner, relating how he had seen it made from vegetables fresh from Monet's garden by some elderly matriarch in Provence one year when he was a student. It's at  that stage in his programme when you're screaming at the telly "Just shut up and cook the fucking recipe, you pretentious prick!". I got my courgettes from Sainsbury's.

INGREDIENTS
1 medium courgette: topped, tailed and sliced
Half a red onion, finely choppped
Two cloves of garlic, crushed
Half a tin of tomatoes
1 tbsp tomato puree
2 tbsp or more olive oil*
Pinch of Salt
Black pepper
Small bunch of fresh oregano, finely chopped (or a pinch of dried)

RECIPE
Pour the oil in a pan and heat. Fry (or sautee if you're of the foody wanker persuasion) the onion and garlic until the onion is transparent, about a couple of minutes.

Throw in the courgette and fry for another 10 minutes until they start to get tender.

Add the tomatoes, tomato puree, oregano and salt and pepper.

Let it stew for 30 minutes or so, until the courgettes are cooked, and serve.

NOTES
You could pep up the dish by adding a splash of lemon juice but taste before serving as it might need some sugar to offset the tartness. Also, like any dish, this would be improved by a good slug of white wine.

Herbs
Oregano goes well with tomato, but you could use thyme. 

*This is what Nigel Slater might call "a glug". Now, I'm not aware in which system of mensuration (no, not that)  the "glug" is a unit. Presumably it's from the same descriptive system as "a tit of milk", "a turd of mashed potato" and "a fart of lettuce". Whatever, it's definitely not an SI unit. This is in contrast to the "slug", as mentioned for wine above, which is (SI standing for "Sweary Implementation" in this case).