Lamb Tagine

3 Mar

Yesterday, by a twist of fate – a diverted bus journey followed by a long walk home – we spotted this beautiful tagine sitting in the window of a charity shop and took it home with us. This afternoon, Grace and I picked out a recipe to christen the tagine with – slow cooked lamb with preserved lemons, green olives and ras el hanout.

Grace did the preparation: browning diced lamb in a pan with a chopped onion, garlic cloves, ground ginger, turmeric and ras el hanout. Then I was up (I took over so that Grace could dedicate her full attention to the North London Derby). I transferred the lamb into the tagine, added the flesh of a preserved lemon, topped it up with water and placed it in the oven on a very low heat for two hours. The conical shape of the lid is designed to keep all the moisture in and so, like a stew or casserole, the longer you cook a tagine, the better, as the lamb gets more and more tender and the flavours become more and more intense. After two hours, I added the skin of the preserved lemon, a little more water, and a handful of green olives, and returned the tagine to the oven for another hour or so.

When the returning football fans could wait no longer and the kitchen was filled with the most delicious smells, we served the tagine on a bed of couscous, topped with a little parsley, with a green salad on the side.

x Loulou

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