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Lamb & pea tagine with preserved lemon

July 3, 2011

Not really the best photo. It’s hard to get a good photo in my kitchen in winter.

You’ll need

  • 750g of diced lamb
  • some olive oil
  • brown onion (finely diced)
  • 3 cloves of garlic
  • 2 tsp of harissa
  • 2 tsp of garam masala
  • 1 tsp of minced fresh ginger
  • 1/2 tsp of turmeric
  • a big handful of chopped coriander
  • a big handful of chopped parsley
  • 1 tsp of za’atar
  • 1.5 preserved lemons (washed and thinly sliced)
  • 300g of peas
  • a little chopped mint
  • a dash of suger

To cook

Brown the lamb, then add the onion, garlic and ginger and cook for 5 minutes. Add the cumin, turmeric and harissa, followed by two cups of water. Add some salt and pepper, za’atar and half the herbs. Cook at 180 degrees for about 2 hours (or until the lamb is super soft). Check every so often to make sure it hasn’t gotten too dry. If it has, keep topping it up with water.

When the lamb is soft, put it on the stove top on a low heat. Mine had become quite dry and I added another 1.5 cups of water. Add the peas, lemon, sugar and the rest of the herbs. Cook for about 10 minutes (gently), adding water until you get a good consistency (saucy but not runny). Season with salt and pepper.

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Fish tagine

Spicy pumpkin tagine

Lamb tagine with tomatoes and eggs (or labna)

Adapted from a Tess Mallos book

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