Tagine of lamb, couscous, preserved lemon and harissa
- ⏱ 27 hours 55 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Lamb tagine served with couscous, preserved lemon, harissa and aubergine caviar.
Adapted from Great British Chefs.
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Tagine of lamb, cou...
0/0
COOK 1COOK 2
1Mise en place
Prep 2 carrots for the tagine: peel and roughly chop
Prep 2 celery sticks: roughly chop
Prep 1 onion: peel and roughly chop
2Soak the lemons
3Plate and serve
+ 48 more steps in the app
Tagine of lamb, cou...
0/0
COOK 2COOK 1
1Mise en place
2Soak the lemons
Cut the lemons into 8 wedges, and place them into a...
Bring the contents of the pan to the boil
Remove it from the heat, Leave the pan for 24 hours,...
3Plate and serve
+ 48 more steps in the app
Ingredients
- 4 lamb kleftiko
- 2 carrots for the tagine (peeled and roughly chopped)
- 2 celery sticks (roughly chopped)
- 1 leek (roughly chopped and washed)
- 1 large onion (peeled and roughly chopped)
- 3 garlic cloves for the tagine
- 1 tsp cinnamon powder
- 20 g fresh ginger
- 1/2 tsp cumin seeds for the tagine
- 1/4 cinnamon stick
- 1 tsp allspice
- 1 tsp cardamom seeds
- 1 tsp coriander seeds for the tagine
- 1 tsp quatre epice
- 250 ml white wine
- 4 l dark lamb stock
- 100 g couscous
- 75 ml chicken stock
- 25 ml saffron stock
- 2 tbsp olive oil for the couscous
- 1 tsp sherry vinegar
- 50 g golden raisins (soaked)
- 50 g piquillo peppers (deseeded and diced)
- 50 g flaked almonds (toasted)
- 60 g Niçoise olives (quartered and stones discarded)
- 2 tbsp mint (chopped)
- 2 tbsp coriander (chopped)
- lemon juice, to taste
- salt for the tagine and couscous, to taste
- 4 unwaxed lemons
- 750 g caster sugar
- 500 ml water for the preserved lemons
- 1/2 star anise
- 1 garlic clove for the preserved lemons
- 1/2 vanilla pod (scraped)
- 350 g red pepper (cut into 1/4 and deseeded)
- 200 g fresh red chillies
- 4 garlic cloves for the harissa
- olive oil for the harissa, to taste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 handful rose petals
- 10 ml red wine vinegar
- 1 tbsp sugar for the harissa
- 5 aubergines
- 2 garlic cloves for the aubergine caviar (thinly sliced)
- 10 sprig fresh thyme
- 1/4 tsp cumin seeds for the aubergine caviar (toasted)
- 1 tbsp crème fraîche
- 50 g parsley (julienned)
- 1 lemon for the aubergine caviar
- olive oil for the aubergines, to taste
- salt for the aubergines and harissa, to taste
- coriander cress, to taste
- 2 large carrots for serving
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 2 carrots for the tagine: peel and roughly chop
- Prep 2 celery sticks: roughly chop
- Prep 1 onion: peel and roughly chop
2. Soak the lemons COOK 1
- Cut the lemons into 8 wedges, and place them into a pan of water with plenty of salt
- Bring the contents of the pan to the boil
- Remove it from the heat, Leave the pan for 24 hours, carefully covered with cling film
3. Mise en place COOK 1
- Prep 1/2 vanilla pod: scraped
- Prep 1 leek: roughly chop and wash
4. Roast the harissa COOK 2
- Place the peppers, chillies and garlic onto a baking tray and drizzle with olive oil
- Season, and place into the oven to roast at 150°C for approximately 1 hour, or until soft
- Remove from the oven and leave to cool for 10 minutes
5. Preheat the oven COOK 1
- Preheat the oven to 180°C
🤝 Cook 1 takes over at the oven.
6. Prepare the couscous COOK 2
- Meanwhile, mix together the couscous, vinegar, oil and lemon juice in a bowl
- Combine the chicken and saffron stock in a pan along with the salt and bring to the boil
- Pour the hot liquid directly over the couscous
- Mix thoroughly and leave at room temperature for 10 minutes, or until the couscous has absorbed the liquid and become fluffy
7. Mise en place COOK 2
- Prep 50 g golden raisins: soak
- Prep 50 g piquillo peppers: deseed and dice
- Prep 60 g Niçoise olives: quarter and stones discarded
- Prep 2 tbsp coriander: chop
8. Bake the aubergines COOK 1
- To make the aubergine caviar, halve and score the aubergines, sandwich the halves back together with salt, olive oil, garlic and thyme, Wrap them in tin foil and bake in the oven for half an hour
9. Mise en place COOK 1
- Prep 50 g flaked almonds: toast
- Prep 2 tbsp mint: chop
- Prep 350 g red pepper: cut into 1/4 and deseed
10. Finish the aubergine caviar COOK 2
- When the aubergines are cooked, remove them from the oven and leave to cool for ten minutes
- Using a spoon, scrape all of the flesh from the skin of the aubergines into a bowl, Chop with a knife to remove any lumps
- Mix with the crème fraîche, cumin seeds, parsley and a squeeze of lemon juice
- Season to taste, and set to one side until required
🤝 Cook 1 hands over the aubergines.
11. Cook the lemon syrup COOK 2
- In a separate pan, bring the caster sugar and water to the boil
- Remove the lemons from the salt water and add them to the syrup pan, along with the vanilla, garlic and star anise
- Cover the pan with a cartouche and cook the syrup slowly on a low heat for approximately 2 hours, adding more water if necessary to stop the syrup from becoming caramelised, Leave to cool
12. Brown the lamb COOK 1
- Season the lamb and heat a dash of oil in a heavy-bottomed pan
- Add the lamb to the pan to brown, ensuring it takes on a golden colour all over
- Remove it from the pan and set it to one side
🤝 Cook 2 hands the heavy-bottomed pan to Cook 1.
13. Preheat the oven COOK 2
- Preheat the oven to 110°C
🤝 Cook 1 hands over the lamb.
14. Cook the vegetables COOK 1
- Using the same pan, cook the garlic, carrots, celery, leeks and onion until they are golden in colour
- Add the spices
- Stir well and, taking care not to burn the vegetables, cook for a further 3 minutes
🤝 Cook 2 hands over the carrots for the tagine, celery sticks and onion.
15. Braise the lamb COOK 1
- Add the white wine to the pan with the vegetables and spices and cook until it has reduced by half
- Once the wine has reduced, add the lamb stock to the pan and bring it to the boil
- Return the browned lamb to the pan, cover with a lid, and cook in the oven for 2.5 hours
16. Blend the harissa COOK 2
- De-seed the chillies and place them into a mixer along with the roasted garlic, cumin, coriander and paprika, Pulse for 5 seconds
- Add the roasted peppers, rose petals and sugar and pulse for a further 10 seconds
- Transfer the harissa mix to a bowl and add the red wine vinegar and a tablespoon of olive oil
- Season further to taste
🤝 Cook 1 hands the mixer to Cook 2.
17. Finish the couscous COOK 2
- Use a fork to break down any lumps that form in the couscous while it is still hot
- Add the almonds, olives, raisins and peppers to the bowl and mix well until thoroughly combined
- Check the seasoning, and garnish with the herbs when ready to serve
🤝 Cook 1 hands over the flaked almonds and mint.
18. Reduce the lamb sauce COOK 1
- Once the lamb has cooked, remove the pan from the oven and leave to cool, until the lamb becomes cool enough to handle
- Remove the lamb from the sauce and set it aside, before straining the liquid through a muslin cloth and returning it to the pan
- Heat until the liquid has reduced by half and return the lamb to the pan
- Check the seasoning, and keep warm until ready to serve
19. Cook the carrots COOK 1
- Peel the carrots and cut them into large barrels
- Add them to the pan, return to the heat and simmer in the liquid until tender
20. Plate and serve BOTH
- Divide the couscous between four plates and top with a portion of lamb
- Arrange the carrot and lemon wedges next to the meat and spoon over the lamb sauce
- Garnish with coriander cress and serve the harissa and aubergine caviar on the side
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