Harissa Lamb Tagine

A new and exciting discovery this year at the BBC Good Food Show, Summer, Birmingham. I am so excited to introduce you to, Taste Collectiv. The company is new to the foodie world and is run by two very friendly people, Mark Robinson and Victoria Monaghan. Their shared love and passion for travel and food brought them to this point, in creating bases and marinades that will transport you back to those nostalgic holiday memories. They have designed a range of five products: Pesto, Romesco, Piri-Piri, Chermoula and Harissa. All of the bases are made with fresh ingredients that have been thoughtfully and carefully selected. This feel good product is aimed to inspire you in the kitchen and transport you on a culinary journey. I am so delighted and fortunate to be working with such fantastic products. I have created a Tagine dish using the Harissa base, this recipe was inspired by my upbringing and personal travels.

Harissa Lamb Tagine

Serves 4
Prep time: 30 minutes plus overnight to marinate the meat
Cook time: 1 hour 30 minutes
Total time: 2 hours
Equipment: Tagine or a heavy based ovenproof pan

Ingredients:

• 1 Harissa base
• 450g diced lamb, marinated overnight in the Harissa base
• 1 tbsp vegetable oil
• 2 tbsp plain flour
• 20g unsalted butter
• 2 large onions, sliced
• 1 aubergine, largely diced
• 450ml good quality lamb or beef stock
• 200g stoned prunes
• 100g whole blanched almonds, toasted
• 1 pomegranate, seeds only
• Half bunch of coriander, roughly chopped

Serve with:

• Natural yoghurt
• Grilled flatbreads

Method:

1. Preheat the oven to 160 (fan assisted)
2. In a Tagine or heavy based pan heat 1 tbsp of vegetable oil, add the meat and 2 tbsp of flour, cook until golden brown, remove and set aside
3. On a low heat melt 20g butter, add the sliced onions, slowly cooking them until soft and sticky
4. Turn up the heat, add the aubergine and return the meat to the pan
5. Deglaze the pan with the stock, ensuring to scrape away any golden flavoursome bits stuck to the bottom, bring to the boil
6. Place the dish in the oven, covered with a lid or foil, cook for 1 hour
7. After an hour check on the dish, giving it a stir and adding a drop of water if necessary
8. Add the prunes and cook for a further 30 minutes
9. After 1 hour 30 minutes, the lamb should be tender and the prunes plump
10. Serve in individual dishes or in a Tagine (if you do not mind sharing), scatter with the toasted almonds, pomegranate seeds and chopped coriander
11. Accompany the dish with natural yoghurt and toasted flatbreads. I would also recommend 'Chateau Cantillac' 2014, a light and refreshing red wine that cuts through the richness of the dish.

If I could sum up this dish in a few words it would be: 'Dark, deep and rich'. If you can get your hands on some of this well balanced, smoky and intense Harissa base, please do! Visit their website to make a purchase (link above) and have a go at this recipe. Once the dish is in the oven, you can put your feet up, enjoy some wine and good company- perfect for a dinner party! Also, keep your eyes peeled as next week I will be featuring a dish using the Chermoula base.

N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic.