Everyday recipes
Lamb tagine
Serving size: Serves 4-6
Cooking time: More than 1 hour
Course: MainFavourite flavours: Lamb
A hearty winter casserole
INGREDIENTS
1½ kg diced lamb shoulder
¼ cup harissa spice paste
2 teaspoons Moroccan spice
3 potatoes, peeled, cut into chunks
3 tomatoes, chopped
1 red onion, sliced
1 bunch coriander, leaves picked
¼ cup roughly chopped preserved lemon (see tip)
1 cup chicken stock
2 tablespoons lemon juice
½ cup black olives
couscous, sauteed zucchini batons to serve
METHOD
- Preheat oven to moderate, 180°C.
- In a large flameproof casserole dish, toss meat with harissa paste and spice. Allow to marinate for at least 1 hour in the fridge.
- Top with layers of potato, tomato, onion, coriander and preserved lemon.
- Pour over stock and juice. Bring to the boil on high. Reduce heat to low and cover tightly with the lid.
- Simmer gently for 1¼-1½ hours, until meat is tender. Stir in olives. Simmer, uncovered, for another 15 minutes. Serve with couscous and zucchini.
Top Tips- If you don’t have preserved lemon, use lemon zest.
- Use the cheaper, fattier cuts of meat and chicken to get the most tender results.
- The longer and slower you cook the casserole, the better the end product will be.
More hearty casserole recipes in this week's
Woman's Day, on sale June 29, 2009
