Mediterranean

Tajine

Name: Tajine
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 150 g lamb shoulder; 1 tbsp olive oil; 60 g onion; 1 clove garlic; 0.5 tsp ground ginger; 0.25 tsp ground turmeric; 0.5 tsp sweet paprika; 0.25 tsp ground cumin; 1 pinch saffron threads; 1 piece cinnamon stick; 70 g carrot; 80 g courgette; 70 g tomato; 40 g cooked chickpeas; 150 ml water; 5 g fresh coriander; 5 g flat-leaf parsley; salt; black pepper

A slow-cooked Amazigh stew from the Maghreb, named after the conical earthenware pot it is simmered in: lamb shoulder rubbed with ginger, turmeric and saffron, banked with onion, then crowned with carrot, courgette and tomato so each vegetable steams above the sauce. Cooked low and long until the meat gives way and the sauce is thick and glossy.

Lunch & dinner 25g+ protein 8g+ fibre

135 min20 prep · 115 cookMedium562 kcalper serving

Method

Trim 150 g of lamb shoulder and cut it into 3 cm cubes, leaving a little fat on. In a bowl, rub the meat with 1 tbsp of olive oil, the 1 clove of grated garlic, 0.5 tsp of ground ginger, 0.25 tsp of turmeric, 0.5 tsp of sweet paprika, 0.25 tsp of ground cumin, a good pinch of salt and plenty of black pepper. Leave to marinate at room temperature for 20 minutes.
Set an earthenware tajine (on a heat diffuser) or a small heavy casserole over low-medium heat. Tip in the lamb with all its marinade, add 60 g of thinly sliced onion and the 1 piece of cinnamon stick, and cook for 10 minutes, turning the meat, until the onion has slumped and the spices smell toasted. Do not let the spices catch.
Crumble the 1 pinch of saffron into a little of the water to bloom, then pour in all 150 ml of water. Bring to the barest simmer, cover with the lid and cook very gently for 1 hour, checking twice: the liquid should tremble, never boil, and stay at about half the depth of the meat. Top up with a splash of hot water only if it threatens to dry out.