Spicy Lamb Tagine

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A taste of Morocco!
image of Spicy Lamb Tagine
Prep time (Hrs:Mins): 
Type of recipe: 
Cooking time (Hrs:Mins): 
Skill level: 
2 Large
2 cloves
1 tsp
1/2 tsp
1 tbsp
6 tbsp
700g/1lb 8oz
400g can

PREP: Grate the onions. Crush the garlic cloves. Chop the parsley and coriander. Cut the lamb into cubes. Peel and quarter the potatoes. Shell the broad beans. De-stone the olives. Drain and quarter the artichokes.

1 Mix the onions, garlic, herbs (retaining some chopped coriander leaves for garnish), spices (except saffron), harissa
paste and oil in a large, sealable container. Add the lamb and
stir to combine. Cover, chill and marinate for 2hr.

2 Heat a 2.8 litre (5 pint) large pan for 2min, add the lamb and
stir to brown for 3-4min. Add the marinade, then pour on
1.1 litres (2 pints) water. Cover and cook over a low heat for
40min, stirring occasionally. Remove lid and cook for 20min
more or until lamb is tender and the liquid is reduced.

3 Meanwhile, put potatoes into a pan and cover with cold salted
water, add the saffron strands and boil for 15-20min until tender.

4 Blanch the broad beans in boiling water, drain, run under cold
water, then gently squeeze the beans from their tough skins.

5 Add the beans, olives and artichokes to the lamb and cook
uncovered for a further l0 mins. Serve with drained saffron potatoes and garnish with fresh coriander