Lemony Lamb, Courgette and Olives Tagine

For 6/8 people

Fab_i_phone_jewish_chronicle_recipes_024_800x598

  • 1.5kg of lamb (shoulder of lamb of lamb cubed)
  • 2 large onions
  • 6 garlic cloves
  • 1 tin of chopped tomato
  • 1 tin of 500g of cracked green Suri olives
  • 250g of cherry tomatoes
  • Honey
  • 2 large courgettes
  • One lemon
  • Paprika
  • Salt
  • Sunflower oil
  • Harissa

Slice the onions, cut the garlic cloves in small pieces, and fry them in sunflower oil. Until they turn golden brown. Add the lamb and sear it for a few minutes. Add the chopped tomato, two table spoons of harissa, a generous shake of paprika, and some salt. Cut the lemon in half and add it to the lamb dish. Cook on the hob at a low/medium gas mark for at least two hours, stirring regularly, adding the olives after one hour, and the sliced courgettes half an hour before the end of the cooking time.

Lay the cherry tomatoes in an oven dish and cover them with some honey. Roast the cherry tomatoes at 200C for 15 minutes. Let them cool down.

Add them on top of the lamb just before serving. You can serve your lamb with saffron or turmeric rice.

Leave a Reply

Your email address will not be published. Required fields are marked *