Tagine recipe for 8 people, takes only 20 mins; recipe has turmeric, chilli powder, red onion, garlic clove, ginger, olive oil, lemon juice, honey, flat-leaf parsley, coriander, lamb, olive oil, carrot, red onion, prune, honey, lemon, sausage, preserved lemon, mint and harissa.
Tagine of lamb & merguez sausages
Course: Tagine
Servings
8
servings
Prep time
20 mins
Ingredients
- Chilli Powder: 1 tsp hot chilli powder
- Coriander: large handful coriander, roughly chopped
- Turmeric: 1 tbsp each ground cumin, paprika and turmeric
- Flat Leaf Parsley: large handful flat-leaf parsley, roughly chopped
- Garlic Clove: 3 garlic cloves
- Olive Oil: 200ml/ 7fl oz olive oil
- Red Onion: 2 large red onions, roughly chopped
- Carrot: 2 carrots, sliced
- Mint: 2 mint sprigs, to serve
- Lemon: juice 1/2 lemon
- Lemon Juice: 200ml/ 7fl oz lemon juice (about 4 lemons)
- Ginger: thumb-sized piece ginger, roughly chopped
- Honey: 1 tbsp honey
- Lamb: 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
- Harissa: harissa, to serve (see recipe below)
- Sausage: 8 merguez sausages (optional)
- Preserved Lemon: 2 preserved lemons, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
- Prune: 12 dried prunes
Directions
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3 1/2 -4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
