Tunisian Harissa Lamb Tagine with Eggplant and Potato

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About this Recipe

Cooking Time

90

Prep Time

15

Cuisine

  • Tunisian

Serves

6

cooking style

Slow Cook
Oven
Stove Top

PROTEIN / DIET

LAMB

A slow-cooked lamb or goat tagine is the staple of Moroccan cuisine. Dishes like this are prepared in outdoor ovens under the Sahara sky. While we can’t replicate the amazing atmosphere of the Sahara, you can buy simple tagines in Australia which work well in a conventional oven or stove top. If you don’t have access to a tagine the slow cooker or a heavy-based pot will also work. This dish is inspired from Shane Delia’s cookbook – Spice Journey: Adventures in Middle Eastern cooking. The Harissa spice mix complements the robust flavours of lamb, eggplant and tomato and sweetened with the medjool dates . The art of good middle eastern cooking is the delicate combination of sweet and savoury flavours in the dishes they prepare. The gremolata topping with ginger and lemon brightens the wonderful flavours of this dish and is definitely worth the extra effort.

Ingredients

  • 2 tbsp The Spice People’s Tunisian Harissa
  • 1/2 tsp sea salt
  • 3 tbsp olive oil
  • 1kg boned lamb shoulder, cut into large chunks
  • 2 large brown onions, diced
  • 6 cloves garlic, crushed
  • 2-3 potatoes peeled and diced
  • 2 lebanese long eggplants cut into wedges
  • 2 tomatoes finely chopped
  • 1 pinch The Spice People’s Saffron Threads
  • 6 medjool dates, pitted
  • GREMOLATA – crunchy crouton-style topping – optional but does add a great element to the dish
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large bread roll broken into bite-sized chunks
  • 1 cup chopped walnuts
  • 1 cup medjool dates pitted and chopped
  • 1 tbsp grated fresh ginger
  • zest of 1 lemon
  • 1 large handful of Italian flat leaf parsley
  • HARISSA PASTE
  • 1 tbsp The Spice People’s Tunisian Harissa
  • 1 tbsp olive oil
  • squeeze of lemon, to taste
  • 4 tbsp The Spice People’s Tunisian Harissa
  • 1 tsp sea salt
  • 6 tbsp olive oil
  • 2 kg boned lamb shoulder, cut into large chunks
  • 2 kg boned lamb shoulder, cut into large chunks
  • 4 large brown onions, diced
  • 12 cloves garlic, crushed
  • 4-6 potatoes, peeled and diced
  • 4 lebanese long eggplants, cut into wedges
  • 4 tomatoes, finely chopped
  • 2 pinches The Spice People’s Saffron Threads
  • 12 medjool dates, pitted
  • GREMOLATA – crunchy crouton-style topping – optional but does add a great element to the dish
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 2 large bread rolls broken into bite-sized chunks
  • 2 cups chopped walnuts
  • 2 cups medjool dates, pitted and chopped
  • 2 tbsp grated fresh ginger
  • zest of 2 lemons
  • 2 large handfuls of Italian flat leaf parsley
  • HARISSA PASTE
  • 2 tbsp The Spice People’s Tunisian Harissa
  • 2 tbsp olive oil
  • squeeze of lemon, to taste

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Method

  1. Lamb Tagine: rub Tunisian Harissa spice mix into the lamb pieces. Heat oil in a deep dish frying pan, add the lamb and brown well on all sides. Remove the lamb and add the onion, and garlic and sauté until translucent.
  2. Add the saffron threads to a 1/2 cup of hot water and let the color permeate for 5 minutes while you prepare the ingredients for the tagine. Transfer the onion and garlic mixture to the tagine dish. Place a layer of potato on top, then arrange the lamb in a single layer.
  3. Sprinkle evenly the diced tomato and nestle in the eggplant and dates evenly between the lamb pieces. Poor the saffron water into the tagine seal with the lid. Make sure the lid can close completely and place in a moderate oven 165 degrees for 1.5 hours.
  4. Gremolata: heat the olive oil and butter in the frying pan, add the chunks of bread and sauté till golden in color. Remove from the heat, add the walnuts, dates, ginger, parsley and lemon zest and stir on a moderate heat for 5 min. Add the bread back in the mix and remove form the heat.
  5. Harissa Paste: combine the Tunisian harissa spice mix with olive oil and squeeze of lemon juice. Serve the dish with a generous amount of gremolata and drizzle the harissa paste on top .

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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