Tagine of lamb & mer­guez sausages

Easy Cook - - TV CHEFS -

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.

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