adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Simon Pegg's lamb tagine
0 Likes
Total Time:
2 hours 15 minutes
Exotic lamb tagine infused with aromatic Moroccan spices, capturing the essence of a cozy meal in Marrakech's charming alleys.
Ingredients:
  • 1 large pinch of saffron
  • 8 dried prunes (stone in)
  • 2 onions
  • 2 cloves of garlic
  • 1 teaspoon ground ginger
  • olive oil
  • 1 stick of cinnamon
  • 750 g diced lamb shoulder
  • 12 mixed-colour baby courgettes
  • 300 g mixed-colour baby carrots
  • ½ a butternut squash (600g)
  • 250 g couscous
  • 2 cloves
  • 2 tablespoons rose harissa
  • 250 g natural yoghurt
  • ½ a bunch of fresh mint (15g)
Instructions:
  • Place saffron in a small bowl, cover it with 2 tablespoons of boiling water, and let it steep. Remove pits from prunes, put them in another bowl, and cover with boiling water. Peel and finely chop onions and garlic, then season with ginger, salt, and pepper. Heat oil in a tagine or large casserole pan, add cinnamon for 1 minute. Brown lamb on all sides for 5 minutes, then move it to the side. Add onion and garlic, cook until caramelized for 5 minutes. Scrub courgettes and carrots, peel and deseed squash, chop into 3cm chunks, add all to the pan. Pour in prunes, saffron, soaking water, and 200ml of water. Bring to a boil, cover, and simmer for 1.5-2 hours, stirring occasionally. Season to taste. For couscous, season with salt and cloves, cover with boiling water and oil, let it sit for 5-10 minutes. Fluff with a fork. Mix harissa with yoghurt. Serve tagine, couscous, and flatbreads with harissa yoghurt and mint leaves.

Similar Recipes