Lamb Tagine with Carrots, Olives & Preserved Lemon

Method

1. 1

   Season the lamb Mix the cumin, ginger, turmeric, coriander, cinnamon and paprika. Season the lamb with salt and pepper, then coat it with the spice mixture.

2. 2

   Build the base Heat the olive oil in a tagine or heavy casserole. Add the onion and cook for 5–7 minutes until softened. Add the garlic and cook for another minute.

3. 3

   Brown the lamb Add the lamb and brown on all sides, allowing the spices to become fragrant.

4. 4

   Start the braise Add the carrots and pour in the water or lamb stock. Add half of the coriander and parsley. Cover and cook gently for 1½–2 hours, until the lamb is very tender.

5. 5

   Add the olives and preserved lemon Remove the flesh from the preserved lemon and finely slice the rind. Add the lemon rind and olives during the final 20 minutes of cooking.

6. 6

   Add your optional variation Add zucchini during the final 20 minutes. Apricots or prunes can be added around 30 minutes before the end so they become tender without completely breaking down.

7. 7

   Reduce the sauce Remove the lid towards the end if necessary and allow the sauce to reduce until rich and concentrated.

8. 8

   Finish Taste and adjust the seasoning. Scatter over the remaining fresh coriander and parsley.

9. 9

   Serve Serve directly from the tagine with Moroccan bread or couscous.

10. 10

    Chef’s Note Lamb can be replaced with chicken using the same recipe. Chicken thighs work particularly well and require a shorter cooking time, around 45–60 minutes, until tender and cooked through.