Lamb Tagine

Cook Time 1 hour

Serves 4

Ingredients

Marinated Lamb

1.5kg lamb shoulder, excess fat and sinew removed and cut into 4cm chunks

1 tbsp ground coriander

1 tbsp ground cumin    

1 tbsp paprika 

1 tsp ground all-spice

1 tsp ground turmeric

½ tsp ground ginger

1 tbsp extra virgin olive oil

1 cinnamon stick 

Frying

1 tbsp extra virgin olive oil, for frying

2 red onions, finely chopped

4 garlic cloves, finely chopped

Pinch of salt

1 x 400g can chickpeas, washed and drained 

12 prunes, pitted

750ml low salt chicken stock

Green Sauce 

1 large handful of parsley 

1 large handful of coriander 

1 garlic clove

Small piece of preserved lemon, flesh removed, and peel finely chopped 

10 peeled whole almonds 

½ tsp cumin

½ tsp baby capers

3 tbsp extra virgin olive oil 

Salt and pepper

To Serve

Couscous, cooked as per packet instructions

Method

In a large bowl, combine all the ground spices with the oil, salt and pepper to form a paste. Add the lamb and massage all over. This can be marinated overnight as an option. 

Preheat the oven to 160°C.

In an oven-safe casserole pan, heat 1 tablespoon of oil over a medium heat and add the onion and garlic. Cook for 6-8 minutes or until soft. Now add the meat, a good pinch of salt, and coat it in the onion mixture. Add chickpeas and prunes, then cover the meat with the stock. Place the lid on and cook in the oven for 1½-2 hours or until the meat is tender.

Place the tagine back on the stove with the lid off and reduce for a further 15 minutes if the sauce needs thickening.

Meanwhile, make the green sauce: place all the ingredients into a small food processor and blend until smooth.

Serve tagine with couscous and garnish with green sauce.