- 1.5kg shoulder of lamb
- 1tsp coriander seeds
- 1tsp cumin seeds
- olive oil
- 2 or 3 preserved lemons, chopped
- 2 onions
- 1 good handful dried apricots, chopped
- 1 good handful sultanas
- Black olives
- Fresh mint, roughly chopped to serve
- In a non-stick fry pan gently toast the coriander and cumin seeds until they become fragrant but don’t allow to burn.
- Tip the seeds into a pestle and mortar and crush with a pinch of salt.
- Add the ground seeds to the lamb with a good drizzle of olive oil, black pepper, and the preserved lemons. Work all the flavours into the meat and leave to marinate.
- Roughly chop the onions and put in the base of your tagine.
- Then add the apricots and the sultanas followed by the lamb.
- Next add some black olives, mix well to distribute the flavours and put the lid on.
- Cook for about 3-4 hours at 160°C.
- When cooked, sprinkle with the chopped mint and serve.
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