FreeFrom lamb tajine
This is a really delicious tajine anyhow, but even better if you can serve it with a good harissa sauce. We used the Belazu which is expensive but really good – not just hot but with wonderful deep complex flavours.
4 tbsp olive oil
Heat the oil in a heavy pan – a cast iron one is ideal – and add the ground cumin and coriander, garlic, onion, carrot and celery. Fry fairly briskly without burning for 8–10 minutes or until all the vegetables are starting to soften slightly.
You can serve the tajine alone, with baked potatoes, rice, or, if you can eat them, couscous or flatbread – and, of course, the harissa.
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