Moroccan summer tagine of lamb, courgettes, peppers and mintSummer tagines using seasonal vegetables are often quite light and colorful. Other vegetables that might be added to this tagine include tomatoes, aubergines, and peas. This dish is particularly good served with wedges of lemon to squeeze over it, or with finely shredded preserved lemon sprinkled over the top.
- 3–4 tablespoons olive oil
- 1 onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dried mint
- a thumb-sized piece of fresh ginger, peeled and finely chopped or grated
- 750 glean lamb, from the shoulder or leg, cut into bite-sized pieces
- 2 small courgettes, sliced thickly on the diagonal
- 1 red or yellow pepper, deseeded and cut into thick strips
- 4 tomatoes, skinned, deseeded and cut into chunks
- leaves from a small bunch of fresh flat-leaf parsley, roughly chopped
- leaves from a small bunch of fresh mint, roughly chopped
- sea salt and freshly ground black pepper
- 1 lemon, cut into quarters, to serve
- Heat the olive oil in a tagine or heavy-based casserole. Stir in the onion, garlic, cumin and coriander seeds, dried mint and ginger. Once the onions begin to soften, toss in the meat and pour in enough water to just cover it. Bring the water to the boil, reduce the heat, cover with a lid and cook gently for about 1½ hours.
- Season the cooking juices with salt and pepper. Add the courgettes, pepper, and tomatoes, tucking them around the meat (add a little more water if necessary). Cover with a lid again and cook for about 15 minutes, until the courgettes and pepper are cooked but retain a bite.
- Toss in some of the chopped parsley and mint, sprinkle the rest over the top and serve immediately with lemon wedges on the side to squeeze over the dish.