Harissa Lamb Tagine with Apricots and Lemony Pistachio Salsa

45 ml (3 tablespoons) olive oil
2kg lamb knuckles, trimmed
1 large brown onion, finely diced
2 cloves of garlic, minced
15ml (1 tablespoon) freshly grated ginger
12.5ml (2 ½ teaspoons) ground cumin
7.5ml (1½ teaspoons) ground coriander
5ml (1 teaspoon) paprika
6 cardamom pods, crushed and ground
45ml Harissa paste
30ml (2 tablespoons) tomato paste
2 x 400 g tin chopped tomatoes
500ml (2 cups) chicken stock
250 – 300ml of water
2 cinnamon sticks
100g Turkish apricots
10ml (2 teaspoons) lemon juice
Salt and freshly cracked black pepper

Pistachio & Preserved Lemon Salsa

50g pistachios, toasted and roughly chopped
15ml preserved lemon peel, finely diced
A handful each of, flat leaf parsley and mint, finely chopped
60ml extra virgin olive oil
15ml honey
45ml lemon juice
Salt and freshly ground black pepper, to taste

Season the lamb well on both sides with salt and black pepper.

Heat 15ml olive oil in a Le Creuset Tagine. Working in batches, brown the meat on both sides until golden, then remove to a plate.

If needed, add a little more oil to the tagine and sauté the onion until softened, about 8 minutes. Stir in the garlic and ginger and cook for another minute or two.

Add the cumin, coriander, paprika, cardamom, harissa and tomato paste. Cook the spice paste for 2 minutes before adding the chopped tomatoes, stock, water and cinnamon sticks.

Return the lamb to the pot, submerging the meat in the liquid. Cover the tagine with the conical lid and cook in the oven for 2 hours.

Add the apricots, cover and cook for a further 60-90 minutes, until the lamb is spoon tender. Stir through the lemon juice.

For the salsa, combine all the ingredients in a small mixing bowl. Season to taste.

Serve with a herby bulgur wheat salad and pistachio salsa.

Recipe & image courtesy of Di Bibby