Tunisian Harissa Lamb Tagine with Eggplant and Potato

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tunisian harissa lamb tagine

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 cant 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 will also work. This dish is inspired from Shane Delia’s new cook book – 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.

Spices used in this recipe

  • saffron threads whole

    Saffron Threads whole

    $7.50
    View Product
  • tunisian harissa

    Tunisian Harissa

    $3.30
    View Product

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 saute until transclucent.

  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 .
    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 degress for 1.5hours.

  3. Gremolata :
    Heat the olive oil and butter in the frying pan, add the chunks of bread and saute 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.

  4. 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 .