Moroccan Lamb Tagine
This tender lamb tagine will transport you back to the souks of Morocco. Perfect for a weeknight one-pot wonder or a weekend crowd pleaser.
SERVES 6
YOU WILL NEED
- 2-3 tbsp sunflower oil
- 750g lamb neck fillet, sliced into 2–3cm/1" pieces
- 2 large onions, sliced
- 3 celery sticks, sliced
- 2 garlic cloves, crushed
- 4cm knob of fresh root ginger, peeled and grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 400g tin of chopped tomatoes
- 450ml chicken or lamb stock
- 2 tbsp tomato purée
- 2 tsp harissa paste
- 1 tbsp runny honey
- 8 ready-to-eat dried apricots, quartered
- 2 preserved lemons, sliced into 8 pieces, pips removed
- 400g tin of chickpeas, drained and rinsed
- 2 tbsp chopped parsley
METHOD
- Preheat the oven to 150C / 130 C Fan / Gas Mark 2.
- Heat a large cast-iron casserole dish over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown. Use a slotted spoon to transfer the meat to a plate.
- Add the celery and onions to the pan. Fry for 4 minutes over a medium heat until softened, but not browned.
- Add the ginger and garlic, then sprinkle in the spices and stir to coat the vegetables.
- Cook for 10 seconds, add the tomatoes, harissa paste, stock, purée, honey, preserved lemons and apricots.
- Bring to the boil, stir, and return the lamb and juices to the pan.
- Season with salt and pepper, cover with the lid. Transfer to the oven and cook for 1 hour.
- Remove from the oven, stir in the chickpeas and return to the oven, uncovered. Cook for up to an 1 hour, until the onions are soft and the meat tender.
- Sprinkle over the chopped parsley and serve with cous cous or salad.