Sunday
Moroccan Lamb Tagine
Warm spices, slow-braised lamb, and apricots that melt into the sauce — the smell alone is worth the wait.
Let it rest for 10 minutes before serving. Best with warm couscous and a spoonful of harissa.
Method
- 01
Pat the lamb dry and season well. Brown in batches in olive oil in a heavy casserole or tagine over high heat. Set aside.
- 02
Lower the heat, add the onions with a pinch of salt and cook for 10 minutes until soft and golden. Stir in the garlic, ginger and spices and cook for 1 minute until fragrant.
- 03
Stir in the tomato purée, then return the lamb and any juices. Add the tinned tomatoes, stock, apricots and preserved lemon. Bring to a gentle simmer.
- 04
Cover and slide into a 150°C fan oven for 2 to 2½ hours, until the lamb is meltingly tender and the sauce is glossy and reduced. Stir once or twice.
- 05
Taste for salt. Rest, covered, for 10 minutes off the heat.
- 06
Scatter with coriander, mint and pomegranate seeds. Serve with warm couscous, flatbread and a spoon of harissa on the side.
Keep cooking
