preserved lemon and fig lamb tagine
- 1kg lamb shoulder, boned, trimmed of fat and diced
- 4 tbsp olive oil
- 30g butter
- 1 brown onion
- 4 garlic cloves, crushed
- 2 tsp each of ginger, ground cumin, ground coriander, paprika and ras el hanout or Moroccan spice mix (alternatively use a mixture of cinnamon, cayenne and allspice)
- Salt and fresh black pepper to season
- 2 tbsp honey
- 500g kumara/sweet potato, cubed
- 1 cup warm water
- 4 segments preserved lemons, finely sliced
- 10 dried figs, finely sliced
- 1 handful each of fresh coriander/cilantro and flat leaf parsley
- 1 cup green peas (I used frozen)
- 1 tbsp cornflour
- Plain yoghurt, to serve.
- Preheat oven to 120C bake setting. I used a steam oven at 60% humidity to keep the tagine moist.
- In a large frypan, heat the olive oil and butter over medium heat, browning the onion and diced lamb. While browning, combine the dry spices in a small bowl.
- Add the garlic cloves and dry spice mix to the lamb/onion, stirring through to coat the lamb completely. Season liberally with salt and pepper.
- Transfer the lamb to a tagine or large lidded roasting dish. Add the cubed kumara and honey, then cover the meat and kumara with warm water. Place the lid on the tagine and cook in the oven for 2 hours.
- Remove the tagine from the oven and stir through the preserved lemon, dried figs, half of the chopped fresh coriander and parsley and green peas. Cook the tagine, covered, for a further hour.
- Remove the tagine again, stir through the cornflour to thicken the sauce slightly. Serve with couscous or cauliflower alternative and plain yoghurt.