The Food Fox used a dried harissa spice blend that you’ll be able to find in most supermarkets, but a fresh harissa paste will also work well. Adjust the heat by adding more dried/fresh chillies to your liking, if necessary.

Moroccan-style lamb tagine with harissa and preserved lemon

By The Food Fox for Lamb and Mutton SA

Ingredients: (serves 6)

60 ml olive oil

1,2 kg boneless lamb (or mutton), cubed into bite size portions

salt & pepper

10 ml cake flour

1 large onion, chopped

3 garlic cloves, chopped

10 ml dried ground harissa spice blend (or 15 ml harissa paste)

10 ml ground cumin

10 ml ground coriander

5 ml ground ginger

15 ml ground paprika

1 liter warm lamb stock (or chicken stock)

1/2 cup dried pitted dates (or dried apricots, sliced)

1/2 preserved lemon, skin only, sliced into strips (plus more for serving)

a handful flaked almonds, toasted, for serving

a handful mint and/or coriander leaves, for serving

cooked cousous or rice, for serving

Method:

1.         Heat the oil in a heavy based large pot over high heat. Fry the meat cubes in batches, seasoning with salt & pepper. Add the flour to the last batch and stir well for one minute before removing the cubes from the pot. Turn down the heat to low.

2.         Add the onion & garlic and fry for about 3-5 minutes until it is soft. Turn up the heat to medium, then add the harissa, cumin, coriander, ginger and paprika. Stir for one minute.

3.         Add the stock and stir well with a wooden spoon to loosen all the sticky bits on the bottom. Add the fried meat back to the pot, along with the dates and preserved lemon. Stir and bring to a simmer over low heat. Cover with a lid and cook for 2 hours or until the meat is really tender, stirring every 20 minutes to prevent the bottom from burning (the dates have a high sugar content).

4.         When the meat is tender, remove from the heat and adjust seasoning if necessary. Serve hot with couscous or rice, topped with more preserved lemon rind, toasted flaked almonds and fresh mint/coriander.

Note: This tagine can be made a day ahead and reheated before serving as the flavours improve on standing (store in the refigerator overnight). Freezes very well.