Tagine of lamb & merguez sausages
Serves 8 Prep 35 mins plus marinating Cook 4 hrs £4.05 a portion 852 kcals, 65g fat, 19g sat. fat a portion
FOR THE CHERMOULA MARINADE
1 tbsp each ground cumin, paprika and
turmeric 1 tsp hot chilli powder 2 large red onions, roughly chopped 3 garlic cloves thumb-sized piece ginger, roughly chopped 200ml olive oil 200ml lemon juice (about 4 lemons) 1 tbsp honey large handful flat-leaf parsley, chopped large handful coriander, roughly chopped
FOR THE TAGINE
6 lamb shanks 4 tbsp olive oil 2 carrots, sliced 2 red onions, sliced 12 dried prunes 1 tbsp honey juice ½ lemon 8 merguez sausages (optional) 2 preserved lemons, pulp scooped out,
rinsed and finely sliced, to serve 2 mint sprigs, to serve harissa, to serve
For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs.
Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
Add reserved marinade, the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is falling away from the bone. Add the honey, lemon juice and seasoning and keep warm. If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over.