Marinating the lamb for at least two hours allows the juices and flavours to release, creating a nice stock in which to cook the tagine.
- 1 lamb shoulder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 orange, rind grated, juiced
- 1 bunch coriander, leaves and stems finely chopped
- 4 garlic cloves, roasted, flesh mashed
- pinch of saffron
- 2 tbsp olive oil, plus extra to garnish
- 2 onions, roughly chopped
- 1 large tomato, roughly chopped
- 5 dried apricots, chopped
- 3 dried prunes
- ¼ cup pitted Kalamata or green olives
- 1 tbsp pomegranate seeds
- 1 tbsp almond flakes
- 1 heaped tbsp natural yoghurt
- mint leaves, to garnish
- herb bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2 hours
- Cut lamb into 2–3 chunky pieces, keeping most of the fat on the meat. Place in a large bowl.
- Combine cumin, coriander, cinnamon and ginger. Add to lamb and turn to coat.
- Add orange rind and juice, and chopped coriander. Turn to combine.
- Add garlic and saffron. Season with salt and pepper. Mix through and marinate in the fridge for at least 2 hours
- Place a tagine over low heat. Add oil, then onion and lamb. Add tomato. Stir regularly, and cook for about 4 hours, or until lamb is tender.
- Add apricot, prunes and olives to tagine. Cook for another 30 minutes.
- Garnish with pomegranate seeds, almond flakes, yoghurt, mint leaves and a drizzle of olive oil. Serve with herb bread.