Lamb and Lemon Tagine
This is a simplified version of a traditionally North African dish, usually cooked in a cone shaped Tagine that cooks really slowly to give a succulent and tender result every time. Preserved lemons were originally used but these quickly salted lemons give a fresher taste and can be stored in a jar in the fridge for several weeks. If possible cook this the day before you wish to eat it for the best results.
Serves: 6
Prep time: 30mins
Cook time: 1½ hours
Ingredients:
- 2 small organic lemons, washed
- 25g course sea salt
- 1.25kg lamb (leg or shoulder, boned)
- 2tsp each ground paprika pepper, ginger and cinnamon
- 1 large onion, halved and sliced
- 1tbsp olive oil
- 100g pitted black olives
- 2 large tomatoes, chopped
- 1 bunch flat leaf parsley, roughly chopped
Method:
- Cut off the ends of the lemons, cut in half lengthways and slice thinly. Place in a bowl with the salt and bruise the lemons with a pestle of wooden spoon. Leave for 1-2 hours, or longer if possible.
- Cut the lamb into cubes, removing any big pieces of fat or gristle. Sprinkle on the spices and massage into the meat.
- Toss the meat into a large, heavy based slow cooking saucepan, or tagine, add the onions and 1tbsp olive oil. Heat through slowly until the meat is beginning to sweat. Then add sufficient boiled water to nearly cover the meat, add the lid and bring slowly to the boil.
- When it comes to the boil reduce the heat to the minimum and cook very slowly for one hour.
- Stir in the lemon pieces (reserve the liquid), black olives and half the parsley. Continue to cook for a further 20-30 minutes. Set aside to chill overnight.
- Skim off any fat that has come to the surface. When ready to serve add the tomatoes and bring slowly back to simmering. Check the seasoning, adding a little of the lemon liquor if you wish, sprinkle with the rest of the parsley and serve with couscous and chickpeas.