Prep 30 mins
Cook 2 hrs
Good Weekend, 23 July 2005
- olive oil (mild)
- 3 stalks celery, finely diced
- 2 carrots, finely diced
- 2 medium brown onions, finely diced
- 6 garlic cloves, finely chopped
- 1 tablespoon cumin, ground
- 1 tablespoon coriander seed, ground
- 1⁄4 teaspoon turmeric, ground
- 1⁄4 teaspoon ginger, ground
- 1⁄4 teaspoon cinnamon, ground
- 1 pinch saffron thread
- 1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces
- 2 (400 g) cans chopped tomatoes
- 2 bay leaves
- 2 sprigs thyme
- 2 -3 liters chicken stock or 2 -3 liters water
- 2 tablespoons honey
- 2 tablespoons harissa
- 1 cup green olives, pitted and cut in half
- 1 tablespoon preserved lemon, julienned
- 1 cup coriander leaves
- 1 cup fresh parsley leaves
- couscous (to serve)
- In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
- Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
- Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
- Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
- Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
- Season to taste with salt and pepper, then transfer to a tagine dish for serving.
- Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.