Recipe and image by Julie Le Clerc
Serves 6
TAGINE
1 kg lamb neck chops
salt and freshly ground black pepper
olive oil
1 onion, chopped
3 garlic cloves, chopped
2 tbsp ras el hanout spice mix (see recipe note )
2 cinnamon sticks
400g can chopped tomatoes
400g can chickpeas, drained
2 medium carrots, peeled and sliced
1 cup dried apricots
TO SERVE
½ cup slivered almonds, toasted
handful coriander leaves, roughly chopped
Season lamb all over with the salt and pepper. Heat some oil in a shallow flameproof casserole pan (with a lid) or a tagine. Working in three batches so not to overcrowd the pan, fry lamb over high heat until browned all over, adding more oil as needed. Remove lamb to a bowl and set aside.
Turn the heat down to medium. Add the onion and garlic to the pan, and stir-fry for 5 minutes until soft. Add the ras el hanout and cinnamon sticks and cook for 1 minute, stirring continuously until fragrant, then add the tomatoes, and ½ cup of water. Return the lamb and any juices to the pan. Bring to the boil then reduce the heat to low. Cover the pan and simmer gently for 1 hour, stirring occasionally.
Next, stir in the carrots, chickpeas and apricots, put the lid back on and simmer for a further 45–60 minutes, checking halfway to ensure the sauce hasn’t reduced too much (if you’re concerned, add ½ cup water). The lamb should now be tender. Taste the sauce and adjust seasoning to your liking with salt and pepper.
Serve scattered with almonds and coriander.
RAS EL HANOUT
Ras el hanout is a complex Moroccan spice blend that varies from person to person – this is my preferred combination. You may be able to buy it from specialty food stores but it’s easy to make your own. It’s best made in small batches, as spices lose their vibrant flavour over time.
Makes 3 tbsp
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground allspice
½ tsp turmeric powder
½ tsp chilli powder
¼ tsp ground cloves
Put all the spices in a small glass jar, seal tightly and shake to combine. Store away from light and use within three months.