Delicious UK - (12)December 2020

make it special.

SWEET

& SPICY

deliciousmagazine.co.uk 41

Fruitylamband
olivetagine
SERVES6-8.HANDS-ONTIME 30 MIN,
OVENTIME3½HOURS

MAKE

AHEAD

Make the tagine, cool, then
cover and chill up to 2 days
ahead, or freeze for up to
3 months. Defrost overnight in the
fridge, then reheat until piping hot.

EASY

SWAPS

Use Belazu tagine paste

(follow the jar advice)

instead of the dried spices.

• Glug of oil for frying


• 2 red onions, chopped


• 3 fat garlic cloves, sliced


• 1 tbsp ground ginger


• 1 tbsp ground cinnamon


• 1 tbsp ground cumin


• 1 tbsp sweet paprika


• 1 tbsp ground turmeric
  
  
  • 2 preserved lemons, halved, pith
    discarded and finely sliced
  
  
  • 1.2kg diced lamb leg or shoulder
  
  
  • 2 x 400g tins chopped tomatoes
  
  
  • 100g dried apricots
  
  
  • 100g pitted prunes
  
  
  • 280g jar green olives, pitted or
    left whole
  
  
  • 500ml lamb or chicken stock
  
  
  • 2 tbsp honey
  
  
  • Handful fresh coriander leaves
  
  
  • Handful fresh mint leaves
  
  
  • 150g pomegranate seeds
  
  
  • Handful pistachios, roughly
    chopped (optional)
  
  
  • Couscous or flatbreads to serve
    (optional)
  
  
  
  

1 Heat the oil in a deep hob-safe

casserole over a medium heat. Add

the onions and fry for 4-5 minutes

until beginning to colour. Add the

garlic, all the ground spices and the

preserved lemons, then fry for

2 minutes more, stirring.

2 Heat the oven to 150°C/130°C fan/

gas 2. Season the lamb, then add it

to the pot and cook for 5 minutes,

stirring regularly. Add the chopped

tomatoes, apricots, prunes, olives,

stock and honey, then bring to a fast

simmer. Add 150ml water, then cover

and put in the oven for 3½ hours.

3 Check the lamb is fall-apart

tender, then taste and season with

salt and pepper. Scatter with the

herbs, some pomegranate seeds

(serve the rest on the side) and, if

using, pistachios. Enjoy with

couscous or flatbreads, if you like.

PER SERVING (FOR 8) 456kcals,

23.9g fat (9g saturated), 33.8g

protein, 23.1g carbs (21.7g sugars),

1.1g salt, 6.9g fibre →