Serves 6 | prep 25 mins | total time
- 2 tbsp olive oil
- about 800g boneless shoulder of lamb, cut into chunky bite-size pieces
- 2 onions, sliced
- 3 garlic cloves, sliced
- 2 tbsp ras el hanout, plus extra to serve
- 1 cinnamon stick
- pared zest and juice of 1 orange
- zest and juice of 1 large lemon
- 3 large vine or plum tomatoes, chopped
- 500g sweet potatoes, peeled and cut into 5cm chunks
- 1 x 75g pack dried cherries
- 1 x 400g tin chickpeas, drained and rinsed
- 2 courgettes, cut into thick half moons
- 2 tbsp flaked almonds, toasted
- a big handful of coriander leaves, torn
- a big handful of flat-leaf parsley leaves, torn
Get ahead The tagine will keep for 2 days in the fridge. It can be frozen for up to 2 months at the end of step 2, after cooling. Defrost and continue from step 3.
- Heat the olive oil in a large casserole dish. Season the lamb and add in batches to the oil, without overcrowding the pan. Brown on all sides; remove to a plate and continue with the rest of the meat. Once all the meat is browned, add the onions and garlic, and cook for about 10 minutes until soft.
- Stir in the ras el hanout and cinnamon stick. Cook for 30 seconds, then add the orange zest, orange and lemon juice and tomatoes. Season well, then pour in 500ml water. Give it a stir, then bring to the boil. Cover with a lid and leave to simmer for 1 hour.
- Add the sweet potatoes, dried cherries and chickpeas and cook, covered, for a further 30 minutes. Add the courgettes and bring back to a simmer. Cook for 30 minutes, uncovered, or until the potatoes are cooked and the courgettes and meat are tender.
- Sprinkle over the almonds, herbs and lemon zest and serve with couscous.
This is a really easy recipe, as you're just throwing things in. You can replace the lamb with chicken thighs. Serve with couscous, a spoonful of Greek yogurt and a dusting of ras el hanout