I mean…. my Facebook feed is FULL of happy Mother’s day posts, look what I received today, breakfasts the hubby and kids have made for Mum shows of love and spoiling all around.
Except in my home. I woke to the usual sound of jumping in the lounge room which by the way sounds like a herd of elephants stomping around thanks to the floors of our home. The usual yelling for breakfast at 7am, the same as yesterday and numerous days before arguments between the children about Peppa Pig, Adventure Time and Ben and Holly’s Little Kingdom.
I gave everyone ELSE breakfast, I made my own tea, I did not get to stay in bed, and i’ll be cooking dinner tonight too.
No pretty gifts ( Thankfully the kids made me some or imagine how worse i’ll feel!)
No hubby saying I love you and I appreciate you, no dinner out and no lunch or coffee by the foreshore.
Just another routine, Groundhog day here….. Move along folks there’s no show to watch here ha!
I hope you or your Mums have had a fantastic day! and if you’re a daddy/son/wife/partner reading this and you haven’t spoilt your wife/partner or Mum today, WHY NOT? get on it. She’ll glow with happiness all day I promise you.
My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.
5 x lamb shanks, or lamb chops/pieces trimmed
2 x large brown onions, diced
3 x large garlic cloves, crushed
1 tspn black pepper
1 tspn salt
1 Tbls ground ginger
1 tspn saffron threads, toasted lightly and crushed
1/2 tspn imitation saffron
1 x stick cinnamon
1/4 cup pure olive oil
1/4 cup butter
1 cup pitted prunes
4 Tbls sugar
3 Tbls ground cinnamon
1/4 cup blanched almonds, lightly toasted
5 x eggs, boiled hard and halved
In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.
When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.
Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.
Serve with a good salad and fresh bread to mop up the glorious sauces.