1 1.25kg boneless lamb shoulder, cut into 4cm pieces
4 tbsp olive oil
1 brown onion
3 clove garlic, sliced
2 tbsp Res el hanout spice mix
2 cinnamon quills
2 x 400g tins chopped tomato
2 tbsp tamarind concentrate
500ml chicken stock
200g dried apricots
1 preserved lemon, cut into quarters
½ cup slivered almonds, toasted
2 handfuls coriander, roughly chopped
Salt, fresh ground black pepper
Basmati rice or cous cous, to serve
Preheat an oven to 200C
Heat a large frying pan over a high heat and season the lamb with salt and pepper.
Add the oil to the pan. Then add lamb and cook in batches, to brown, and remove to a plate.
Add the onion and garlic to the pan, with a little more oil if necessary, and cook for 2 minutes to soften.
Add the ras el hanout and cinnamon, cook for another minute.
Add the tomato, tamarind, and stock.
Bring to the boil, adjust the seasoning then return the lamb to the pan.
Add apricots and preserved lemon, cover with baking paper and a lid and transfer to the oven.
Cook for 30 minutes.
Turn down the heat to 150C and continue to cook for 2 more hours, until the lamb is very tender and falling apart.
Allow the tagine to sit for 20 minutes, be sure to skim some fat from the surface before serving.
Scatter with the almonds and coriander.
Serve and enjoy with basmati rice or cous cous and of course your favourite ‘Hoi Polloi’.