There's nothing more satisfying to come home to than a tasty tagine to warm you up. This classic lamb recipe is full of flavour thanks to the combination of spices and tender meat.
HOW TO MAKE LAMB TAGINE
Method
Heat the oil in a large, heavy-based saucepan and brown the meat on all sides. Do this in batches so it gets a good colour. Remove and set aside.
In the same pan and keeping the heat to medium, lightly brown the onion; it shouldn't darken too much. Allow to cook for 6 to 8 minutes, stirring occasionally. Now add the garlic and ginger, and cook for a further 3 minutes. Add all the spices and heat for a further 2 to 3 minutes, adding a splash of the stock if it starts to look dry. Sauté the vegetables now in the same pan until they start to soften - around 5 minutes. Mix in the stock and tomato purée, add the browned lamb, and bring to the boil, reduce to a simmer and leave to cook, partially covered, for 3 hours 15 minutes or until the lamb is tender.
When the tagine is ready, stir in the lemons and olives and heat for a couple of minutes. Season well and stir in the parsley when ready to serve.
To serve the couscous, heat a rinsed, drained can of chickpeas; stir into cooked couscous with juice 1 lemon, 5tbsp olive oil, salt and pepper, and 3tbsp freshly chopped coriander.
Ingredients
- 2tbsp oil
- 1kg casserole lamb, either leg or shoulder, cut into large chunks
- 1 red onion, finely chopped
- 4 garlic cloves, crushed
- 2.5cm piece ginger, grated
- 2tsp coriander seeds, crushed
- 1tsp cumin seeds, crushed
- 1 cinnamon stick
- ½tsp turmeric
- 1tsp dried red chilli flakes
- 850ml fresh chicken stock
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 3tbsp tomato purée
- 75g preserved lemons, halved or quartered
- 85g bright green Spanish olives, pitted
- 2tbsp parsley, roughly chopped
- chickpea couscous, to serve (see step 4)
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