I just bought the new Jamie Oliver Book called Save With Jamie. It is such a great cookbook. Each section has a “mothership” recipe and then recipes based on the leftovers from the mothership. We had a beef roast for supper so I decided to try his Spiced Beef Tagine that uses the leftover roast beef a few nights later. It is such an interesting recipe combining lots of great flavors, olives, dried apricots, garam masala and lots of veggies served on a bed of couscous. It also has a carrot orange and mint salad that you serve on top but our local Sobeys was sold out of mint so we skipped that part.
I also decided to make my own garam masala for this recipe because we didn’t have any, but did have all of the ingredients needed to make it. After a little searching I found a version of the recipe on the internet I liked and after a few tweaks had a great garam masala blend.
1 Tbsp. Cumin Seed
2 Tbsp. Coriander Seed
1 Tsp. Fennel Seed
1 Tbsp. Whole Black Peppercorns
1 Tsp. Mustard Seed
2 Tbsp. Ground Turmeric
1/4 Tsp. Ground Cloves
3/4 Tsp. Ground Cardamom
3 Tbsp. Chili Flakes
First toast the whole spices in a dry pan on medium heat until fragrant, about 2 minutes. Then grind the spices in a mortar and pestle or a coffee grinder. When ground enough to your liking add the other spices and store in an air tight container.
The finished dish was a great winter’s meal. It had a bit of heat from the chili flakes and was comforting without being too heavy or starchy like some recipes can be. It was also an inventive way to use up leftover roast beef without getting sick of it. We served ours on couscous with a dollop of plain yogurt on top.