Maudie's Meanders

Serves 4 Preptime: 20 minutes, plus min 20 mins, max overnight, to marinate. I marinated for a couple of hours. Cooktime: 3 hours This recipe is typically prepared with lamb, but I used stewing beef (“Gravy beef”). 3 tablespoons chopped fresh coriander (cilantro in non-English-speaking places like the USA 😜 ), divided ¼ preserved lemon, homemade or store-bought, chopped 4 garlic cloves minced 1 teaspoon sea salt 3 cups water, divided 2 tablespoons Ras-el-hanout 1 kg diced gravy beef (or 1 kg bone-in lamb shoulder or leg, cut into 8 - 10cm pieces by yr butcher. Less olive oil is used when cooking with bone-in meat, so the taste and aroma from the meat and bone stand out.) 3 tablespoons extra-virgin olive oil, divided, plus more for greasing the tagine 2 celery stalks, cut into 5cm pieces 1 large onion, cut into 1cm slices 1 medium tomato, finely chopped, or ½ cup canned crushed tomatoes  Boiling water 1 medium head cauliflower, broken into large florets, or 1 (300 ...

  Hi, I'm Maudie, an almost 4yo German Shepherd dog. It gets a bit (bit? That was just a love nip) warm up here in the Dry Tropics, so my housemates keep the aircon on quite a bit (bit? I was nibbling) to keep me cool. Ah, those housemates. There are two humans and a couple of cockatiels. My great grandmother, Yannie, used to live with them, but she crossed the Rainbow Bridge last year. They were very sad. They hope to meet her again, because Psalm 36 says that God saves both people and animals. That will be lovely for me, too, because I never met her. The humans hadn't intended to invite another furry housemate for many months, but the lady who was midwife to both my great grandmother and me thought that we would get on well. Which we do. One of the humans is learning how to cook. The other one is already an excellent cook. The one who is learning is quite a bit (bit? Now you're imagining things) older than the one who can already cook, so I wonder why he hasn't learne...

  2 tbsp olive oil 1kg lamb leg steak 2 onions, halved and sliced 5 garlic cloves, crushed thumb-sized piece ginger, peeled and grated or finely chopped 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon pinch saffron ½ large preserved lemon, skin only, finely chopped 1 tbsp tomato purée 600ml hot beef stock or lamb stock 1 tbsp honey 1 lemon, zested, plus a squeeze of juice 80g pitted Kalamata olives handful chopped mint, coriander or parsley (or a combination) couscous or rice, to serve STEP 1 Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with...