Name: Preserved lemon lamb tagine
Total time: 3000 s
Yield: 4
Ingredients: 4 Beldi preserved lemon; 200 gram 20% fat lamb mince; 1 onion; 3 clove garlic; 3 teaspoon ras el hanout; 400 gram tinned chopped tomatoes; 1 tin chickpeas; 100 gram dried soft apricot; 200 gram couscous; as needed natural yogurt; as needed coriander

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Start of by preparing the lemon paste by blitzing the Beldi preserved lemons (4) to a rough paste then add a dash of water and blitzing again until smooth.

Step 3

Heat 1tbsp of oil in a large, non-stick frying pan. Add the Select Farms 20% fat lamb mince (200 g) and onion (1) and fry until the mince has browned, breaking any lumps up with a wooden spoon. Add the ras el hanout (7 g) and garlic (3 cloves) and cook for a further 5 minutes.

Step 4

Add the tinned chopped tomatoes (400 g) , chickpeas (1 tin) , dried soft apricots (100 g) and the lemon paste to the pan. Give everything a good stir, and then transfer to a large ovenproof tagine or lidded casserole.

Step 5

Place the tagine in the preheated oven and cook for 35-40 minutes.

Step 6

Meanwhile, cook the couscous (200 g) according to packet instructions, then set aside.

Step 7

Serve with dollops of natural yogurt (as needed) , coriander (as needed) and cooked couscous.

Preserved lemon lamb tagine

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