Lamb and Potato Tagine

• lamb shoulder↗1 kg
• potatoes↗4

  peeled

• sweet potatoes↗300 g

  peeled

• dried apricots↗10
• moroocan chermoula marinade↗
• olive oil↗3 tablespoons
• salt↗1 teaspoon
• large brown onion↗1

  diced

• Italian parsley↗1 cup

  stalks included

• fresh coriander1 cup

  stalks included

• ground cinnamon↗1 teaspoon
• ground ginger↗1 teaspoon
• cumin powder↗1 tablespoon
• coriander powder↗1 tablespoon
• orange↗1

  zest of

• tablespoon honey↗1
• cloves↗5
• garlic cloves, peeled↗5
• red chili (optional) or 1 teaspoon tbsp hot harissa (optional)↗1
• g blanched almonds↗50
• handful coriander leaves↗

Step-by-step instructions

1. 1

   In a food procesor process all the Chermoula ingredients to a paste consitency.

2. 2

   Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.

3. 3

   Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.

4. 4

   Pre-heat the oven to 150oC.

5. 5

   Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.

6. 6

   Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.

7. 7

   Serve garnished with coriander leaves and blanched almonds, on couscous.