Tagine of lamb merguez sausages

Ingredients

• 1 tbsp each ground cumin, paprika and turmeric
• 1 tsp hot chilli powder
• 2 large red onion, roughly chopped
• 3 garlic clove
• thumb-sized piece ginger, roughly chopped
• 200ml/ 7fl oz olive oil
• 200ml/ 7fl oz lemon juice (about 4 lemons)
• 1 tbsp honey
• large handful flat-leaf parsley, roughly chopped
• large handful coriander, roughly chopped
• 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
• 4 tbsp olive oil
• 2 carrot, sliced
• 2 red onion, sliced
• 12 dried prune
• 1 tbsp honey
• juice ½ lemon
• 8 merguez sausage (optional)
• 2 preserved lemon, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
• 2 mint sprigs, to serve
• harissa, to serve (see recipe below)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag