Lamb tagine
This recipe makes a large serving for 2 hungry people or for 4 as a part of a larger meal.
Serve with cous cous and extra harissa for any spice loving eaters. We topped ours with a little coriander and mint sauce, by simply blending some fresh herbs with a pinch of salt and enough oil to create a smooth sauce.
Lamb tagine:
- 1 onion, chopped
- 2 garlic cloves, sliced
- 1 tablespoon Zataar
- 1 teaspoon fennel seeds
- 1 tablespoon Tabouleh spice
- 1/2 teaspoon of dried cornflower
- 1/2 teaspoon of dried rose petals
- 500g stewing lamb
- Half a tin of chopped tomatoes
- 5 dates, chopped
- 3 small aubergines
Finish with:
- 1 tablespoon rose water
- 1-2 preserved lemons
- 1 tablespoon of coriander leaves, chopped
- 1 teaspoon of mint leaves, chopped
- Handful of pomegranate seeds
Method
Preheat the oven to 150C
In the bowl of a tagine, combine the onion, garlic cloves, spices, flowers, dates, lamb and tomatoes
Sprinkle with salt
Top with the aubergines (keeping them whole)
Cover with a lid and bake for 2-2.5 hours until the lamb is soft and tender
Slice the aubergines open and drizzle with a little oil and a sprinkling of salt
Pour over the rose water over and scatter with the herbs, pomegranate seeds and preserved lemon and serve
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