TAGINE OF LAMB & MERGUEZ SAUSAGES

Tagine of lamb & merguez sausages image

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

Provided by John Torode

Time 4h35m

Number Of Ingredients 21

Ingredients

1 tbsp each ground cumin, paprika and turmeric
1 tsp hot chilli powder
2 large red onions , roughly chopped
3 garlic cloves
thumb-sized piece ginger , roughly chopped
200ml/ 7fl oz olive oil
200ml/ 7fl oz lemon juice (about 4 lemons)
1 tbsp honey
large handful flat-leaf parsley , roughly chopped
large handful coriander , roughly chopped
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)
4 tbsp olive oil
2 carrots , sliced
2 red onions , sliced
12 dried prunes
1 tbsp honey
juice ½ lemon
8 merguez sausages (optional)
2 preserved lemons , homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
2 mint sprigs, to serve
harissa , to serve (see recipe below)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium