Lamb and Potato Tagine

Name: Lamb and Potato Tagine
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 kg lamb shoulder; 4 potatoes; 300 g sweet potatoes; 10 dried apricots; moroocan chermoula marinade; 3 tbsp olive oil; 1 tsp salt; 1 large brown onion; 1 cup Italian parsley; 1 cup fresh coriander; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tbsp cumin powder; 1 tbsp coriander powder; 1 orange; 1 tbsp honey; 5 garlic cloves; 1 red chili; 50 g blanched almonds; 1 handful coriander leaves

A Moroccan tagine of lamb, potatoes and apricots, seasoned with cinnamon and ginger and baked in the oven. Finish with coriander leaves and blanched almonds, on couscous.

3 hr 30 min · Serves 8 · Takes some skill

Method

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Time: Prep 30 min · Cook 180 min · 210 min total
Difficulty: hard

1
In a food procesor process all the Chermoula ingredients to a paste consitency. Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.
2
Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.
240 min
3
Pre-heat the oven to 150oC. Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.
4
Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.
5
Serve garnished with coriander leaves and blanched almonds, on couscous.