Lamb Tagine with Preserved Lemon2015-02-08
- Servings : 3-4
- Prep Time : 20m
- Cook Time : 2:000 h
- Ready In : 2:20 h
The recipeLamb Tagine with Preserved Lemon has a great mix of flavours with a lovely lemony background and a little tang you won’t get from just adding lemon juice. The lemon peel is softened by preserving it and so it is edible, adding an extra texture to the dish and adding more colour making it visually appealing. It is also best if you make your own (Preserved Lemons recipe). As with many casseroles and stews, this is best made the day before you need it so that the flavours develop. Serve it with couscous or rice and perhaps some harissa paste (Harissa recipe) for a hot, spicy kick.
- a pinch of saffron threads
- a large bunch of parsley and coriander
- 2 tbsp olive oil
- 750g boneless lamb, neck fillet or shoulder, cut into large chunks
- 1 onion, sliced
- 2 cloves garlic, crushed and roughly chopped
- 250ml water
- ½ tsp ground coriander
- ½ tsp ground ginger
- 290g jar of artichokes in oil, drained
- 250g broad beans
- 1 large preserved lemon, diced
- salt and black pepper to taste
Pre-soak the saffron in a little hot water. Tie the herbs into a bunch.
Heat the oil in a flameproof casserole or large saucepan. Add the lamb in batches and fry until the chunks are evenly browned. Remove and leave to drain on kitchen paper.
Add the onion to the pan and cook, stirring occasionally, until just softening and browning then add the garlic. Cook for a couple of minutes, adding more oil if required. Return the meat to the casserole and pour in the water and add the ground coriander, ginger, saffron and soaking water, and herbs. Cover the pan and simmer gently, stirring occasionally, for about 1¼ hours or until the lamb is tender.
Add the artichokes, broad beans and preserved lemon to the pan, cover and cook for another 30 minutes. Remove the bunch of herbs. Season to taste with salt and pepper.