In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

+44 (0)1225 722255
sales@inapicklefoodco.co.uk

Lamb Tagine with Green Olives & Lemon

Lamb Tagine with Green Olives & Lemon

Product used in this recipe

LEMON AND APRICOT PICKLE

If you’ve never tried cooking with a tagine, you’re definitely missing out – it gives you the most wonderfully tender stew, and the meat just falls apart. In this recipe, I’ve used a couple of big spoonfuls of In A Pickle Lemon & Apricot Pickle as well as ginger, cinnamon and cumin, to really give the flavours a bit of oomph.

Lamb Tagine with Green Olives & Lemon

Ingredients

  • About 250g lamb neck fillet
  • 2 onions
  • 2 fat garlic cloves
  • 1 tsp each of cumin, ginger and cinnamon
  • Lemon juice
  • A handful of green olives
  • A handful of fresh coriander
  • 2 big spoonfuls of Lemon & Apricot Pickle
  • Olive oil
  • Salt and pepper

For the couscous:

  • 200g couscous
  • Lemon juice
  • A small handful of fresh coriander
  • Olive oil
  • Salt and pepper

Instructions

Serves 2

  • This dish is easy to put together, but needs three hours in the oven, so make sure you leave plenty of time. Preheat the oven to 190˚C (170˚C fan), then start by browning the meat, and place in the bottom of the tagine.
  • Next, peel and dice the onion and chop the garlic, get them sizzling gently in a splash of olive oil. Finely chop the coriander and add to the pan with the spices, and then stir through the Lemon & Apricot Pickle.
  • Once the onion has softened, layer the mixture over the top of the lamb – it’s important to do it this way rather than mixing it all together, as it helps get the lamb really tender in the cooking process. Top with the green olives and then pour over 100ml cold water. Place in the oven for three hours.
  • Just before you want to serve, make up your couscous according to the instructions on the packet. Finely chop the extra coriander, and then once the couscous is nicely fluffy, dress it with the fresh coriander, a splash of olive oil and lemon juice, and a generous sprinkle of salt. Serve topped with the tender, fragrant tagine and with fresh bread on the side – scrumptious.