Ras El Hanout Spiced Lamb Tagine
Recipe submitted by Caroline Scott
Diced lamb (enough for 2 diners)
Handful chopped parsley
1 tbsp Argan oil
Salt & pepper
Handful almonds, crushed
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 stick cinnamon
42g Al'Fez Ras El Hanout
1 pack Al'Fez Pearl Couscous
1. Take enough diced lamb to feed all your diners and marinade overnight in chopped parsley, argan oil, salt, pepper, crushed almonds, cumin, paprika, turmeric and cinnamon.
2. After marinating, brown lamb in a frying pan to sear the meat but not burn the spices or singe the oil (I add a drizzle of extra virgin olive oil to preserve the argan oil at this pint) Add to a tagine with a couple of prunes, some water and some A'Fez Ras El Hanout and let simmer for 3 hours.
3. Half an hour before the 3 hours is up, remove three quarters of the liquid stock from the tagine and put in a saucepan over a low heat. Add cinnamon, honey, prunes and chopped parsley and simmer until the sauce thickens.
4. Return to the tagine for 5 mins before serving - add extra seasoning to taste, if necessary.
5. Whilst the prune sauce is cooking, prepare Al'Fez Pearl Couscous and leave to settle.
6. To serve, sprinkle fresh parsley over the tagine - you can sprinkle flaked almonds over the top if you like as well. Sift a little cinnamon and icing sugar over the couscous (in a pretty pattern if you like) and seve separately in a dish on the table. I like to make homemade khobz too with a dish of Al'Fez Harissa sauce on the side to dip.