Lamb Tagine

Coat the lamb with all the dry spices and leave to marinade overnight or a minimum of 4 hours.
1 kg leg of lamb, 1 Tbsp cumin, 1 tsp coriander, 2 Tbsp sweet paprika, 2 tsp turmeric, 2 tsp cinnamon, 2 Tbsp ground ginger, 1 Tbsp sumac, 1 tsp coarsely ground black pepper
Heat the oil on medium heat in a large, heavy based casserole dish, or your tagine if you're using one. Don't forget a diffuser under your tagine if it needs one.
60 ml olive oil
Sauté the onions for about 5 minutes, until soft, stirring constantly.
2 large onions
Add the garlic, sauté for about 1 minute, we don't want the garlic browning.
5 cloves garlic
Add the lamb and brown, stirring occasionally, for about 10 minutes.
Add the saffron, 800ml of the stock, chopped tomatoes, sundried tomato paste, honey & apricot slithers, stir, bring to the boil, cover and simmer for 1½ - 2 hours until the lamb is almost done. Add more stock if necessary or if you want more sauce.
1 pinch saffron, 800ml - 1L lamb or chicken stock, 1 x 400g can chopped tomatoes, 1 Tbsp sundried tomato paste, 1 Tbsp runny honey, 4 dried apricots
Add the preserved lemon and potatoes, cook for 30 more minutes.
1 preserved lemon, 750 g baby potatoes
Turn the heat of, add the olives & sprinkle the ras el hanout all over and stir.
10 green olives, 1 tsp Ras El Hanout
Serve in a tagine, or any other dish if you prefer, with the herbs and nuts scattered all over.
handful fresh coriander, handful fresh flat leaved parsley, 1 Tbsp of pine nuts or toasted almond slithers

Ingredients

Dry Marinade

Garnish

Instructions

Notes

Nutrition