Tagine of lamb & merguez sausages

Name: Tagine of lamb & merguez sausages
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp each ground cumin, paprika and turmeric; 1 teaspoon hot chilli powder; 2 larges red onions, roughly chopped; 3 garlic cloves; 1 thumb-sized ginger, roughly chopped; 200 milliliters 7fl oz olive oil; 200 milliliters 7fl oz lemon juice (about 4 lemons); 1 Tbsp honey; 1 large handful flat-leaf parsley, roughly chopped; 1 large handful coriander, roughly chopped; 6 lamb shanks or a 1kg 2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone); 4 Tbsps olive oil; 2 carrots, sliced; 2 red onions, sliced; 12 dried prunes; 1 juice lemon; 8 merguez sausages (optional); 2 preserved lemons, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced; 2 mint sprigs, to serve; 1 serving harissa, to serve (see recipe below)

Tagine of lamb & merguez sausages could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 94g of protein, 64g of fat, and a total of 1055 calories. For $6.18 per serving, you get a main course that serves 8. Head to the store and pick up harissa, thumb-sized piece ginger, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 35 minutes.

Instructions

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.

Ingredients you will need

Marinade

Spices

Equipment you will use

Blender

Frying Pan

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.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Bowl

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Meat

Cooking Oil

Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.

Ingredients you will need

Marinade

Meat

Cooking Oil

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 3-4 hrs until the meat is tender and falling away from the bone.

Ingredients you will need

Marinade

Carrot