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Tagine

Moroccan Lamb Tagine with Preserved Lemon

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Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Lower the heat & sweat the onions until softened. Add harissa, garlic cloves & spices & fry briefly.
  3. 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

  1. This recipe works equally well, perhaps even better with goat.
  2. See my Harrisa recipe >
  3. 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.