Tagine of lamb & merguez sausages

• 1 tbsp each ground cumin, paprika and turmeric tbsp
• hot chilli powder↗1 tsp tsp
• large red onions↗2

  roughly chopped

• garlic cloves↗3
• thumb-sized piece ginger

  roughly chopped

• olive oil↗200ml/ 7fl oz ml
• lemon juice↗200ml/ 7fl oz ml

  (about 4 lemons)

• honey↗1 tbsp tbsp
• large handful flat-leaf parsley↗

  roughly chopped

• large handful coriander

  roughly chopped

• lamb↗6

  shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on t…

• olive oil↗4 tbsp tbsp
• carrots↗2

  sliced

• red onions↗2

  sliced

• dried prunes↗12
• honey↗1 tbsp
• juice ½ lemon
• merguez sausages↗8

  (optional)

• preserved lemons2

  homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced

• mint↗2

  sprigs, to serve

• harissa↗

  to serve (see recipe below)

Step-by-step instructions

1. 1

   For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.

2. 2

   Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.

3. 3

   Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.

4. 4

   If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.