- 3-4 tbsp olive oil
- 1 onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp dried mint
- 25g fresh ginger, peeled and finely chopped or grated
- 750g lean lamb, cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 2 small courgettes, sliced thickly on the diagonal
- 1 red or green pepper, deseeded and cut into thick strips
- 4 tomatoes, skinned, deseeded and cut into chunks
- a small bunch of fresh flat leaf parsley, roughly chopped
- a small bunch of fresh mint leaves, roughly chopped
- 1 lemon, cut into quarters
- Heat the olive oil in a tagine or heavy based casserole. Stir in the onion, garlic, cumin and coriander seeds, dried mint and ginger. Once the onions begin to soften, toss in the meat and pour in enough water to just cover it. Bring water to the boil, reduce the heat, cover with a lid and cook gently for about 1 1/2 hours.
- Season the cooking juices with salt and pepper. Add the courgettes, pepper and tomatoes, tucking them around the meat (add a little more water if necessary). Cover and cook for about 15 minutes, until the courgettes and peppers are cooked but retain a bite.
- Toss in some of the chopped parsley and fresh mint, sprinkle the rest over the top and serve immediately with lemon wedges to squeeze over the dish.
- This tagine is best accompanied by a fresh green salad of young beet, spinach and lettuce leaves.
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