Moroccan Lamb Tagine with Preserved Lemon
Ingredients
- Olive oil
- 1 kg Lamb 1. Cubed
- 2 Large onions Peeled & finely diced
- 1 Tbsp Harissa 2. See note 2 below, or cheat by using hot chilli sauce
- ½ cup Garlic cloves Peeled
- 1 Tbsp Ground coriander
- 1 Tbsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Paprika
- 1 tsp Ground cinnamon
- 1 tsp Black mustard seeds
- 6 cups Chicken stock
- Salt
Instructions
- Preheat oven to 180℃. Heat a frying pan, add oil & fry lamb in batches to brown & seal meat. Transfer lamb to a baking pan or tagine 3.. See note 3. about alternative cooking method.
- Lower the heat & sweat the onions until softened. Add harissa, garlic cloves & spices & fry briefly.
- Add stock & bring to the boil. Pour over lamb, cover, and bake for 1 hour. Remove covering & bake for a further 20 minutes. Check flavour or sauce, adding a little salt if necessary. Stir through thinly sliced preserved lemon peel and serve on rice.
Notes
- This recipe works equally well, perhaps even better with goat.
- See my Harrisa recipe >
- We usually speed the process up by using a pressure cooker. To do this, reduce the stock by half and cook at pressure for 15 minutes. Depressurise and continue cooking with the lid off until sauce thickens.