Tagine of lamb with candied lemons

Ingredients:

• 1.5kg lamb shoulder, trimmed and cut into 3-4cm pieces
• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 cinnamon stick
• 400g tin chopped tomatoes
• 1 tbsp honey
• 500ml chicken stock
• 2 preserved lemons, thinly sliced
• 2 tbsp chopped fresh coriander, to garnish
• Salt and freshly ground black pepper

For the candied lemons:

• 2 lemons
• 150g caster sugar
• 150ml water

Method:

1. Preheat the oven to 180°C/gas mark 4.
2. To make the candied lemons, slice the lemons into rounds and remove any seeds.
3. Place the sugar and water in a small saucepan and heat until the sugar has dissolved.
4. Add the lemon slices to the syrup and simmer for 20 minutes, or until the lemon slices are translucent and soft.
5. Remove the lemon slices from the syrup and place on a wire rack to cool.
6. Heat the oil in a large tagine or casserole dish.
7. Season the lamb with salt and pepper and brown in batches in the casserole dish.
8. Remove the lamb and set aside.
9. Add the onions to the pan and cook over a medium heat for 5 minutes, or until soft.
10. Add the garlic, cumin, coriander, paprika, turmeric and cinnamon stick to the pan and cook for a further 2 minutes.
11. Return the lamb to the pan and add the chopped tomatoes, honey and chicken stock.
12. Season with salt and pepper and bring to the boil.
13. Cover the tagine or casserole dish with a lid and place in the oven for 2 hours, or until the lamb is tender.
14. Add the preserved lemon slices to the pan and cook for a further 30 minutes.
15. Remove the cinnamon stick and garnish with chopped fresh coriander.
16. Serve hot with couscous or rice.

Verdict:

This tagine of lamb with candied lemons is a delicious combination of tender lamb in a fragrant spiced broth, with bursts of sweet and sour from the candied lemons. It’s perfect for a cozy winter supper with friends.

Serving suggestions:

This dish is best served with couscous or rice, and a side of roasted vegetables such as carrots, sweet potatoes or butternut squash. A glass of red wine would be the perfect accompaniment to this hearty meal.