I’m a huge fan of a Tagine particularly at this time of year. This recipe can be thrown together in no time at all and left to slowly blip away in the oven. This is a great introduction to spice for young children as there is a lovely sweetness that balances the heat, which kids seem to enjoy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4-6⠀⠀
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INGREDIENTS ⠀⠀
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1kg lamb neck fillets chopped into chunks ⠀⠀
1 tin tomatoes ⠀⠀
2 onions finely chopped ⠀⠀
4 cloves garlic crushed ⠀⠀
2 tablespoons Belazu’s Rose Harissa paste⠀⠀
2 preserves lemons chopped ⠀⠀
2 tablespoons sultanas ⠀⠀
350g peeled and chopped butternut squash ⠀⠀
60g fresh spinach ⠀⠀
2 teaspoons honey ⠀⠀
Optional flaked almonds and pomegranate seeds for garnish ⠀⠀
Salt & Pepper ⠀⠀
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METHOD ⠀⠀
Sauté the onions in a little oil for 5-10 minutes. Add the seasoned lamb, garlic and harissa paste and thoroughly stir coating the meat. Fry on a medium heat for 5 minutes. ⠀⠀
Now add the preserved lemon, butternut squash, sultanas, honey and tin of tomatoes and stir. Simmer on a low heat for 2 - 2.5 hours until the meat is tender. Turn off the heat and wilt in the bag of spinach. Sprinkle with almonds and pomegranate seeds. ⠀⠀
Serve with rice, couscous or quinoa.⠀⠀
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