- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 852
- Fat Content: 65g
- Saturated Fat Content: 19g
- Carbohydrate Content: 21g
- Sugar Content: 15g
- Fiber Content: 4g
- Protein Content: 45g
- Sodium Content: 1.4g
Tagine of lamb & merguez sausages
Ingredients
- turmeric - 1 tbsp each ground cumin, paprika and turmeric
- chilli-powder - 1 tsp hot chilli powder
- red-onion - 2 large red onions, roughly chopped
- garlic-clove - 3 garlic cloves
- ginger - thumb-sized piece ginger, roughly chopped
- olive-oil - 200ml/ 7fl oz olive oil
- lemon-juice - 200ml/ 7fl oz lemon juice (about 4 lemons)
- honey - 1 tbsp honey
- flat-leaf-parsley - large handful flat-leaf parsley, roughly chopped
- coriander - large handful coriander, roughly chopped
- 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)
- olive-oil - 4 tbsp olive oil
- carrot - 2 carrots, sliced
- red-onion - 2 red onions, sliced
- prune - 12 dried prunes
- honey - 1 tbsp honey
- lemon - juice 1/2 lemon
- sausage - 8 merguez sausages (optional)
- preserved-lemon - 2 preserved lemons, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
- mint - 2 mint sprigs, to serve
- harissa - harissa, to serve (see recipe below)
Instructions
- 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.
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.
Add to Favourites
