Lamb tagine

Recipe from: 3/14/2001 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • 1
    kg
    lamb knuckles
  • 4
    chicken thighs, trimmed
  • 30
    ml
    butter
  • 30
    ml
    salt
  • 15
    ml
    freshly ground black pepper
  • pinch of saffron
  • 2
    ml
    turmeric
  • 2
    medium onions, peeled and quartered
  • 2
    cinnamon sticks
  • 1
    small bunch of herbs (coriander and parsley)
  • 5
    ripe tomatoes, peeled, seeded and quartered
  • 500
    g
    carrots, peeled and quartered
  • 500
    g
    turnips, peeled and quartered
  • 250
    g
    pumpkin, peeled, seeded and cut into chunks
  • 500
    baby marrows, trimmed
  • 100
    g
    raisins
  • 410
    g
    chickpeas, drained
  • TO SERVE
  • 125
    g
    butter
  • 500
    g
    packet couscous, made according to packet instructions
 

Method

 
Preheat oven to 180 ºC. Place lamb and chicken in a tagine or heavy-based ovenproof pot with a lid. Add butter, salt, pepper, saffron, turmeric, onions, cinnamon, herbs and tomatoes. Cover and cook gently over low heat for 10 minutes, stirring occasionally. Add 2 litres (8 cups) cold water and bring to the boil. Transfer to oven and bake for 1 hour. Add carrots and turnips. Cook for a further 30 minutes. About 30 minutes before serving time, add pumpkin, baby marrows, raisins and chickpeas. Serve when vegetables are cooked but still firm to the bite. TO SERVE: Stir butter into hot couscous. Spoon onto a serving dish and pile lamb tagine on top. Serve with extra broth from tagine on the side with harissa and preserved lemons.
 

Read more on: lamb
 

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