Ingredients (serves 2 to 4 people depending on how hungry you are)
For the marinate:
- 1 tsp ras el hanut spice
- 1 tsp hot smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 tbsp of garlic and ginger paste (or equivalent). I like to use the frozen cubes you can find in the asian freezer sections in most supermarkets đ
- 2 sprigs of rosemary, stalks removed and chopped finely
- 1 tsp dry mint
- salt and pepper to taste
You will also need:
- 250 g lamb shoulder fillet (or any other marbled cut of lamb)
- 2 onions chopped finely
- 1 large carrot chopped finely
- 1 tbsp of garlic and ginger paste
- 1 tsp ras el hanut spice
- 1 tsp hot smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tin of chopped tomatoes
- 1 preserved lemon chopped finely
- 4-5 chopped dried prunes
- 2-3 tbsp of ground almonds
- small bunch of coriander
- heavy based oven proof casserole dish
Cooking Method:
Cut the lamb into small chunks and marinate overnight in all the marinate ingredients.
Get all the rest of the ingredients together. I always do this so I don’t forget anything. Chop up all the veggies and put your spices ready in a bowl. Preheat the oven to 180C.
In a large casserole dish heat a tbsp of olive oil and sautee the onions with the carrots for a few minutes. Try not to brown them, but just sweat them. Add the garlic and ginger and all the spices and cook for further 2  minutes. Next add the lamb and cook for 5 minutes, stirring occasionally.
Add the tomatoes, prunes, almonds and preserved lemon to the dish and bring to the boil. You might want to add a few dashes of water of you think it looks too thick (not enough liquid). It will cook down.
Cover and transfer the tagine to the oven and cook for 2 1/2 hours. When the tagine is ready, sprinkle generously with coriander and serve with olive, pepper and lemon bulgur or cous cous. I prefer bulgur as it tastes very similar but is a lot healthier. Whilst cous cous is made in a similar way to pasta, bulgur is a grain.
Yummy!
I hope you enjoy my recipe, please let me know what you think!