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Recipe

Lamb tagine

Packed full of delicious Moroccan spices, this glorious spiced lamb tagine with preserved lemon, roasted tomatoes and olives is absolutely divine served on a bed of fluffy couscous.

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Lamb tagine
  • 1 1/2 kilogram diced lamb shoulder
  • 1/4 cup harissa spice paste
  • 2 teaspoon moroccan spice
  • 3 potatoes, peeled, cut into chunks
  • 3 tomatoes, chopped
  • 1 red onion, sliced
  • 1 bunch coriander, leaves picked
  • 1/4 cup roughly chopped preserved lemon
  • 1 cup chicken stock
  • 2 tablespoon lemon juice
  • 1/2 cup black olives
  • couscous, to serve
  • sauteed zucchini batons to serve

Method

Lamb tagine
  • 1
    Preheat oven to moderate, 180°C. In a large flameproof casserole dish, toss meat with harissa paste and spice. Allow to marinate at least 1 hour in the fridge.
  • 2
    Top with layers of potato, tomato, onion, coriander and preserved lemon. Pour over stock and juice. Bring to the boil on high. Reduce heat to low and cover tightly with the lid.
  • 3
    Simmer gently for 1 1/4-1 1/2 hours, until meat is tender. Stir in olives. Simmer, uncovered, for another 15 minutes. Serve with couscous and zucchini.

Notes

If you don't have preserved lemon, use lemon zest. Use cheaper, fattier cuts of meat and chicken to get the most tender results. The longer and slower you cook the casserole, the better the end product will be.

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