Preserved Lemon Lamb Tagine

• Lamb Shoulder(800 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Cinnamon(1 tsp)
• Turmeric(1 tsp)
• Paprika(1 tsp)
• Canned tomatoes(400 g)
• Chicken Broth(500 ml)
• Dried Apricots(120 g)
• Canned Chickpeas(400 g)
• Preserved lemons(80 g)
• Flat Leaf Parsley(15 g)
• Couscous(240 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Trim any large excess fat from {Lamb Shoulder} and cut it into rough bite-size pieces. Dice the {Onion}, slice the {Carrot}, finely chop the {Garlic}, roughly chop the {Dried Apricots}, finely chop the {Preserved lemons}, and chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Season the {Lamb Shoulder} with {Salt} and {Black pepper}, then brown it in two batches until lightly golden on the edges. Transfer to a plate.

   ~10 min

3. 3

   Lower the heat to medium and cook the {Onion} and {Carrot} until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Cinnamon}, {Turmeric}, and {Paprika} and cook until fragrant.

   ~8 min

4. 4

   Return the {Lamb Shoulder} to the pot. Add the {Canned tomatoes}, {Chicken Stock}, and {Dried Apricots}. Bring to a gentle bubble, cover loosely, and simmer until the lamb is tender.

   ~35 min

5. 5

   Stir in the {Chickpeas} and {Preserved lemons}. Simmer uncovered until the sauce thickens slightly and the chickpeas are hot through. Meanwhile, put the {Couscous} in a heatproof bowl, pour over 300ml boiling water, cover, and let it stand, then fluff with a fork.

   ~7 min

6. 6

   Spoon the couscous into bowls and ladle over the tagine. Finish with the {Fresh parsley}.

   ~0 min