Lamb And Potato Tagine - cooking recipe

Ingredients

1 kg lamb shoulder
4 potatoes, peeled
300 g sweet potatoes, peeled
10 dried apricots
moroocan chermoula marinade
3 tablespoons olive oil
1 teaspoon salt
1 large brown onion, diced
1 cup Italian parsley, stalks included
1 cup fresh coriander, stalks included
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon cumin powder
1 tablespoon coriander powder
1 orange, zest of
1 tablespoon honey
5 cloves
5 garlic cloves, peeled
1 red chili (optional) or 1 teaspoon tbsp hot harissa (optional)
50 g blanched almonds
handful coriander leaves

Preparation

In a food procesor process all the Chermoula ingredients to a paste consitency.
Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.
Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.
Pre-heat the oven to 150oC.
Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.
Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.
Serve garnished with coriander leaves and blanched almonds, on couscous.