April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
20 minutes
Cooking time:
6 hours 10 minutes mins
Serves:
4 people
The conical lid of Moroccan tagine (earthenware cooking dish) is designed to retain all the cooking steam, which helps cook meat to a mouth-watering tenderness. The slow cooker works exactly the same way.
If you haven’t got a slow cooker, follow the same steps below, but cook the onion and garlic in a large saucepan and add the other ingredients to it. Bring to the boil, then cook gently for 2 hours until tender before adding the apricots for a further 30 minutes of cooking.
675g (1Ib 8oz) Simon Howie diced lamb
2 tsp each of ground cumin, coriander and ginger
1 tbsp clear honey
25g (1oz) butter
1 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
1 large onion, peeled and chopped
1 small cinnamon stick, broken
150g (5oz) ready-to-eat dried apricots
25g (1oz) blanched almonds, toasted
2 tbsp freshly chopped coriander
1 tsp salt
Freshly ground black pepper
1. Put the slow cooker on ‘High’ setting to preheat for 20 minutes while you prepare the tagine.
2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey.
3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes. Add the spiced lamb and cook, stirring for about 5 minutes until lightly browned all over.
4. Transfer all the pan contents to the slow cooker dish and add the cinnamon stick. Pour over 300ml (½ pt) hot water. Put the cooker lid securely on top, reduce the setting to ‘Low’ and cook for 5 hours.
5. Remove the lid and stir in the apricots. Re-cover with the lid and continue to cook for a further 1 hour. Discard the cinnamon stick.
6. To serve, ladle the lamb and apricots over freshly cooked cous cous, and sprinkle with almonds and freshly chopped coriander. Serve the tasty cooking juices separately as gravy.
The conical lid of Moroccan tagine (earthenware cooking dish) is designed to retain all the cooking steam, which helps cook meat to a mouth-watering tenderness. The slow cooker works exactly the same way.
If you haven’t got a slow cooker, follow the same steps below, but cook the onion and garlic in a large saucepan and add the other ingredients to it. Bring to the boil, then cook gently for 2 hours until tender before adding the apricots for a further 30 minutes of cooking.
Prep time: 20 minutes
Cooking time: 6 hours 10 minutes
Serves: 4
675g (1Ib 8oz) Simon Howie diced lamb
2 tsp each of ground cumin, coriander and ginger
1 tbsp clear honey
25g (1oz) butter
1 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
1 large onion, peeled and chopped
1 small cinnamon stick, broken
150g (5oz) ready-to-eat dried apricots
25g (1oz) blanched almonds, toasted
2 tbsp freshly chopped coriander
1 tsp salt
Freshly ground black pepper
1. Put the slow cooker on ‘High’ setting to preheat for 20 minutes while you prepare the tagine.
2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey.
3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes. Add the spiced lamb and cook, stirring for about 5 minutes until lightly browned all over.
4. Transfer all the pan contents to the slow cooker dish and add the cinnamon stick. Pour over 300ml (½ pt) hot water. Put the cooker lid securely on top, reduce the setting to ‘Low’ and cook for 5 hours.
5. Remove the lid and stir in the apricots. Re-cover with the lid and continue to cook for a further 1 hour. Discard the cinnamon stick.
6. To serve, ladle the lamb and apricots over freshly cooked cous cous, and sprinkle with almonds and freshly chopped coriander. Serve the tasty cooking juices separately as gravy.
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