his delicious blend of spices, tender lamb, vegetables and a generous helping of olives makes a hearty Mediterranean dish perfect for the colder months. Great served with couscous or crusty bread.
300g lamb shoulder pieces
2 tablespoons light olive oil (for cooking)
2 fat garlic cloves, crushed
1 strip of lemon skin, 1 cm thick
1 teaspoon ground or minced ginger
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
A pinch of saffron, crumbled
Sea salt to taste
2 cups water
2 large carrots, cut into chunks
1 small onion, diced into pieces approx 1 cm wide
1 heaped tablespoon tomato purée
juice of 1 lemon
1 cup Real Olive Co. Kasbah olives
1/2 cup fresh coriander, chopped
1/2 cup fresh parsley, chopped
2 tablespoons extra-virgin olive oil (for drizzling)
Mix the first eleven ingredients (lamb, olive oil, garlic, lemon skin, ginger, paprika, ground coriander, cumin, pepper, saffron, and salt) together in a tagine, casserole dish or heavy-based pan. Refrigerate for 5 hours.
Discard the lemon strip and add the water, carrots, onion and tomato purée. Bring to the boil and simmer for two hours either on the hob or in the oven. Stir in the olives and cook for two minutes. Stir in the lemon juice and most of the herbs. Serve with a sprinkle of remaining herbs and a drizzle of extra-virgin olive oil.