Lamb tagine with saffron and preserved lemon
Saffron's flavour is distinctly rich and sweet and reminds me of honey, cinnamon and orange blossom all at once. It is a beautiful and essential addition to Middle Eastern soups and tagines.
Ingredients
50g butter
2 tbsp olive oil
4 lamb shanks
Salt
1 clove garlic, peeled and chopped
1 large onion, peeled and diced
2 tsp ground cumin
1 tbsp harissa paste
1 cinnamon stick
20 saffron threads, infused in a little hot water
2½ cups water
300g pumpkin, peeled and cut into pieces
1 large carrot, peeled and sliced
¼ preserved lemon, rinsed and chopped (use skin only)
8 fresh dates
25g butter
3 tbsp almond flakes
Chopped coriander
Method
Place a large pot over a medium heat and add the butter and olive oil, and lightly brown the shanks all over. Season with salt and remove the shanks to a plate. Add the garlic and onions to the pot and sweat until golden and soft, then add the cumin, harissa, cinnamon and saffron. Cook for a couple of minutes, stirring, then return the shanks to the pot and add the water, pumpkin, carrot and preserved lemon. Season with salt, cover and gently simmer for 1 hour.
Add the dates and cook for a further 30 minutes or until the lamb is tender when pierced with a fork. Adjust seasoning if necessary.
Heat the butter in a pan until foaming. Add the almonds and stir continuously until they are lightly golden. Remove immediately with a slotted spoon and drain on kitchen paper.
Serve the shanks and the sauce garnished with the coriander and fried almonds with either steamed couscous or a rice pilaf.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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