Lamb tagine with dried fruit
An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add high-fibre carbohydrate to the dish.
2 tablespoons olive oil
500 grams (1 lb) lean boneless lamb (such as leg), cubed
1 onion, chopped
1⁄4 teaspoon saffron threads
2 cups diluted salt-reduced or homemade vegetable stock, hot
1 tablespoon tomato paste
1 orange, zest cut into strips
1⁄4 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon ground coriander
1⁄2 teaspoon harissa, or to taste
1 tablespoon honey
16 pickling onions or small shallots, peeled
2⁄3 cup pitted dried dates
1 cup dried apricots
2 x 398 ml cans chickpeas, drained and rinsed
2 tablespoons chopped walnuts
1.Heat the oil in a large, deep saucepan or flameproof casserole dish. Add the lamb and fry until lightly browned. Push the meat to one side and add the chopped onion to the pan. Fry for 5–10 minutes, stirring frequently, until golden.
2.Stir the saffron into the hot stock, then pour into the pan. Add the tomato paste, strips of orange zest and spices. Stir well, then bring to a boil. Reduce the heat, cover and leave to simmer gently for 1 1⁄2 hours.
3.Uncover the pan and take out about a cup of the sauce. Stir the harissa and honey into the reserved sauce, then stir the mixture back into the pan.
4.Add the pickling onions or shallots, dates, apricots and chickpeas and mix. Simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
5.Season to taste and scatter the chopped walnuts over the top, then serve. Put a little extra harissa on the table for those who like more heat.
Cook’s tip• You can prepare ahead up to the end of step 4, then cool and chill. Freeze if you like. Thaw and reheat gently until piping hot throughout, adding a little extra stock if necessary.Variation• You could replace the pickling onions, dates and apricots with 2 tablespoons raisins, 1 large zucchini, diced, and 1 chopped tomato, plus a slice of pumpkin, peeled, cored and diced.
Serves 4
Preparation time 30 minutes
Cooking time about 2 hours
Each serving
40 g protein • 21.5 g fat of which 5.5 g saturates • 67 g carbohydrate • 17 g fibre • 650 Calories
