Spiced Lamb Tagine

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By Team Studio Kitchen

We love this lamb tagine for the succulent, slow-cooked meat, its fragrant juices, the wonderful little power punch of Harrisa, the subtle sweetness of the honey and the simplicity of its preparation. Our choice of lamb shoulder over leg is deliberate as the shoulder produces a more succulent and flavourful result. We like to cut the meat into quite large chunks as there is a lot of variation in the thickness of the meat one the leg has been boned and the excess fat removed. The meat will fall apart a little during cooking and we find it more visually appealing to have large pieces when serving.

If possible, plan to cook this dish one day in advance to allow all the unwanted fat to rise to the surface. Once the fat has set it much easier to remove. We always think that dishes like these benefit from a day of rest, as the meat relaxes and absorbs more of the beautiful spice flavour. This dish work just a successfully in the summer months as it does in the winter because it actually quite light. The sauce is not thick, sticky and reduced; it is fragrant and brothy and, once it's finished with loads of fresh herbs and preserved lemon it's fit for any season.

Time

2

hour

40

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

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Ingredients

Servings

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 q.s. mild olive oil
2 sticks, celery, small dice
2 carrots, peeled and cut into small dice
2 brown onions, cut into small dice
3 garlic cloves, finely chopped
1tbsp cumin seeds, roasted and ground
1tbsp coriander seeds, roasted and ground
½tsp turmeric
½tsp ground ginger
½tsp ground cinnamon
 pinch saffron threads
1 boned lamb shoulder, approx 1.5 – 2kg
800g tinned tomatoes, chopped
2 bay leaves
2sprigs thyme
3 litre chicken stock
2tbsp honey
2tbsp harissa
1 cup pitted green olives, cut in half
1 ½tbsp julienne of preserved lemon
 q.s. salt flakes
 q.s. freshly ground black pepper
1 cup flat leaf parsley leaves
1 cup coriander leaves
 steamed couscous to serve
1

To start... preheat oven to 160℃. Combine spices and set aside.

 

2

In a large heavy based, oven proof  saucepan, heat a good splash of olive oil, add the vegetables and garlic and cook over a low heat for 15 -20 minutes or until completely soft but not brown. Increase the heat and add the spices, cook for a couple of minutes, stirring to ensure nothing burns.

 

3

Next add the lamb, tomatoes, bay leaves, thyme and enough stock to cover the lamb. Bring to the boil, skim the surface to remove any fat, put the lid on the pot and place in the oven for approximately one hour and thirty minutes.  Remove the lid and cook until the meat is cooked and tender.

 

4

Remove from the oven and skim the fat from surface again, then add the honey harrisa, olive and preserved lemon. Season with salt and pepper to taste, transfer to serving dish and scatter generously with herbs. Serve with steamed couscous.

 

1
0 hours 0 minutes

To start... preheat oven to 160℃. Combine spices and set aside.

2
0 hours 0 minutes

In a large heavy based, oven proof  saucepan, heat a good splash of olive oil, add the vegetables and garlic and cook over a low heat for 15 -20 minutes or until completely soft but not brown. Increase the heat and add the spices, cook for a couple of minutes, stirring to ensure nothing burns.

3
0 hours 0 minutes

Next add the lamb, tomatoes, bay leaves, thyme and enough stock to cover the lamb. Bring to the boil, skim the surface to remove any fat, put the lid on the pot and place in the oven for approximately one hour and thirty minutes.  Remove the lid and cook until the meat is cooked and tender.

4
0 hours 0 minutes

Remove from the oven and skim the fat from surface again, then add the honey harrisa, olive and preserved lemon. Season with salt and pepper to taste, transfer to serving dish and scatter generously with herbs. Serve with steamed couscous.

Recipe Tags lamb