Lemony Chermoula Lamb Tagine

Ingredients:

  • 2 lb boneless leg of lamb, cut in 1” dice

  • 1 T ras el hanout (see recipe below)

  • 5 oz chermoula, divided (see recipe below) 

  • 1 T oil

  • 1 medium onion, cut in thin wedges

  • 1 C beef stock

  • 1/2 C dried apricots, sliced into strips

  • 1/3 C sliced almond, toasted

  • 1/2 or 1 small preserved lemon, finely diced (omit if your don’t have preserved lemons)

  • mixed herbs for garnish (parsley, cilantro, mint)

  • salt to taste

Steps:

  • Mix 1/2 of chermoula with ras el hanout spice mix and 1/4 C olive oil.  Stir to combine.

  • Place cut up lamb in plastic bag with chermoula marinade. Refrigerate at least 4 hours or overnight.

  • Put a little oil in a frying pan over medium high heat. Brown meat in batches and place them in the tagine, or a pot with a tight fitting lid.

  • Add onion, stock and 2 tablespoons of the chermoula that was not used in the marinade.

  • Simmer over a low heat, covered, for 1 1/2 hours.

  • Add apricots and, if using, a small preserved lemon.

  • Simmer, covered, an additional 30 minutes, until the lamb is very tender.

  • Add salt to taste.

  • Finish with toasted almonds and chopped fresh herbs.

Chermoula (makes about 5 oz of thick paste)

  • 1/2 cup fresh flat leaf parsley - roughly chopped, leaves only

  • 1/2 cup cilantro -roughly chopped, leaves and thin stems

  • 6 to 8 cloves garlic - peeled and roughly chopped

  • 1 tsp salt

  • 1 T ground cumin

  • 1 T sweet paprika

  • 1/4 cup extra virgin olive oil

  • 1 preserved lemon (or zest of one lemon, if you don’t have preserved lemons)

  • 1 tsp harissa

  • Juice of 1/2 lemon

    Combine all ingredients, except olive oil and lemon juice, in food processor and blitz to combine. Stir in olive oil and lemon juice.

Ras el Hanout Spice Mix

  • 1 tsp turmeric

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves

  • 1 tsp cumin

  • 1 tsp ginger

  • 1 tsp ground coriander

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp cayenne