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Tagine of lamb & merguez sausages

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Ingredients

Adjust Servings:
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/ 7fl oz olive oil
200ml/ 7fl oz lemon juice (about 4 lemons)
1 tbsp honey
large handful flat-leaf parsley, roughly chopped
large handful coriander, roughly chopped

Tagine of lamb & merguez sausages

  • Serves 8
  • Hard

Ingredients

Directions

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Steps

1
Done

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 again 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 to absorb all the flavours.

2
Done

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.

3
Done

Add remaining marinade to the dish along with 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 tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.

4
Done

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, then scatter with the preserved lemons and mint, and serve the harissa on the side.

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