In anticipation of future cool weather here is a very simple, winter-warming lamb tagine recipe.
Lamb, Artichoke and Broad Bean Tagine (for 6)
pinch of saffron threads, soaked in hot water
1,5kg cubed lamb from shoulder or leg
1 bunch parsley
1 bunch coriander
3 tbsp olive oil
1 slice onion
2 cloves garlic, crushed
250ml stock
1 tsp ground coriander
1 tsp ground ginger
1 tin artichoke hearts, rinsed and drained, or if you have plenty of time, use fresh ones
500g shelled broad beans
1 preserved lemon, rind only, cut into slivers
coriander sprigs and harissa to serve
1. Heat the oil in the tagine (or large saucepan). Add the lamb in batches and brown. Remove from pan.
2. Add the onion to the tagine and cook until soft. Return the meat to the tagine with the garlic, pour in the stock and add the spices, saffron and bunches of herbs. Bring to the boil, cover tightly, turn down the heat and leave to cook for an hour or more, until the meat is tender.
3. Stir in the artichoke hearts, broad beans and preserved lemon, cook for another 30 minutes.
4. To serve, remove the herb bunches, season to taste, and garnish with fresh coriander sprigs. A bowl of harissa on the side adds spice.
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