Lamb Tagine with Prunes & Fresh Turmeric
Laden with spice and dried fruit, this tagine makes a hearty winter meal. Serve it with couscous, brown rice, or try freekeh, a smoky green wheat from the Middle East.
And if you have time, marinate the meat in the spice mix overnight; the extra flavour really does make a difference.
Ingredients 25
1 tsp ground coriander
1 tsp ground cumin
2 tsp smoked paprika
1 tsp black pepper, cracked
900 g lamb shoulder, cut into 5 cm cubes
12 ‒ 16 pitted prunes
2 tbsp olive oil
1 onion, large, brown, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp ginger, grated
1 tbsp fresh turmeric, grated
1 stick cinnamon
2 star anise
4 cloves
4 carrots, small, thickly sliced
1 tbsp honey
700 g tinned tomatoes
3 strips orange zest
1 bay leaf
600 ‒ 700 ml chicken stock
1⁄4 bunch parsley, coarsely chopped
2 tbsp toasted almonds, chopped
1 tsp preserved lemon rind, finely chopped
To Serve
couscous
yoghurt
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Method 6
Mix together the , , and . Add the and mix well, then set aside to marinate for at least 2 hours, but preferably overnight. In another bowl, soak the in water for the same amount of time.
Just before cooking, season the marinated with salt and drain the , reserving their soaking liquid. Choose a casserole pot or saucepan large enough to hold the meat in a single layer. Place over medium-high heat, add 1 tablespoon of the and sear the lamb for a couple of minutes, turning to brown it evenly on all sides. Remove the meat and set aside. Repeat in batches if needed.
Reduce the heat to medium and add the remaining tablespoon of , along with the sliced . Season with salt and pepper and sauté for 2 minutes or until soft. Add the sliced , grated and , , and , and keep cooking, stirring constantly so the spices don't burn, for about 5 minutes or until the garlic, ginger and turmeric have softened and the spices are fragrant.
Return the seared meat to the pan, then add the sliced , and reserved prune-soaking liquid, stirring the base of the pan to deglaze. Pour in the and bring to the boil, then add the , and and simmer for 5 minutes. Add enough stock or water to cover, bring back to the boil, then reduce to a very low simmer (use a simmer mat, if you have one).
Cover with a circle of baking paper, pressing it directly onto the surface of the tagine, then cover with a lid and cook for 1½-2 hours or until the meat is very tender, stirring occasionally to make sure nothing sticks to the pan and burns.
Scatter the chopped , toasted and finely chopped preserved over the tagine and serve with couscous or freekeh (or any other cooked grain of your choice) and yoghurt on the side.
Cornersmith's tips
A tagine can last for about 4 to 5 days in the fridge when stored in an airtight container. Allow to cool to room temperature before refrigerating. When reheating, make sure to heat it thoroughly. To keep the meat tender, reheat gently in a saucepan with a lid on the stove. Add a splash of stock or water to loosen it up. If you want to store it for longer, it freezes well for up to 3 months; just let it cool completely, then transfer it to a freezer-safe container and thaw it in the fridge before reheating.
