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Tagine of lamb & merguez sausages

Tagine of lamb & merguez sausages

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(3 ratings)

Cook: 4 hrs Prep 35 mins plus marinating

More effort

Serves 8
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal852
  • fat65g
  • saturates19g
  • carbs21g
  • sugars15g
  • fibre4g
  • protein45g
  • salt1.4g
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Ingredients

For the chermoula marinade

  • 1 tbsp each ground cumin, paprika and turmeric
  • 1 tsp hot chilli powder
  • 2 large red onion, roughly chopped
  • 3 garlic clove
  • thumb-sized piece ginger, roughly chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200ml/ 7fl oz olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200ml/ 7fl oz lemon juice (about 4 lemons)
  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • large handful flat-leaf parsley, roughly chopped
  • large handful coriander, roughly chopped

For the tagine

  • 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 carrot, sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 red onion, sliced
  • 12 dried prune
  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 merguez sausage (optional)
  • 2 preserved lemon, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
  • 2 mint sprigs, to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • harissa, to serve (see recipe below)

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

Method

  1. For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.

  2. Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.

  3. Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.

  4. If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.

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Comments (5)

rsmith1996_'s picture

I have tried this dish and I if I was to make it again I would not add 1 litre of water to the dish it is far to much but other than that it has great flavour

Mechef145's picture

One of the best lamp tagine I had till date, will do it again. I tried it over the weekend in my pure clay Tagine; it was amazing, soft, juicy and lovely flavor. My friends loved it. The food cooked in it tastes much better. The unique steam locker lid seal steam & water soluble nutrients inside to give you the best flavor and healthy too. I got mine from mecware.US, website dedicated to the art of clay cooking.

amandatrant's picture

Well, I used diced lamb neck on the bone instead of shanks. I marinated for 48 hours as a friend came round with some fresh fish and that took precedence. I cooked it for 2 hours on the first day then it got too late to eat so we had something else. Then I cooked it for another 2 hours as a friend came round and it would have been rude to carry on with dinner when they were there, so it was a bit over done by the end. But next time I will do it exactly the same... it was delicious!! I served with the recommended harissa, saffron yoghurt (mint, saffron, lemon juice, garlic and Total Greek yoghurt), couscous with cucumber and pomegranate seeds, AMAZING! (Oh and didn't do the sausages and forgot the lemon).

johnolliffe's picture
4

Had this for dinner tonight,I used lamb leg steaks marinated over night.Well worth the effort. will make it again over xmas when all the kids are home. Oh served it with couscous.

june1712's picture

Will leave a comment once I've attempted this.

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