Iftar recipe of the day: Lamb tagine

Serves 6 | Preparation /cooking time: 90 mins | Difficulty: medium

3 tsp paprika

Pinch of ground coriander 

8 tomatoes, finely chopped 

2 medium onions, finely sliced

3 tbsp finely chopped ginger

Large pinch of saffron

6 tbsp tomato paste

100ml olive oil for frying

3 cloves of garlic, finely chopped

6 assorted capsicums, seeds removed and diced

1/4 preserved lemon

1/4 bunch chopped coriander and mint

150g green Moroccan olives

Dried apricots

Dried prunes 

Chopped coriander and mint

1. Place the lamb in a bowl with the coriander and paprika and mix well together. Cover and leave to stand in a cool place for at least one hour. 

2. Put the marinated lamb, tomatoes and onions in a pot and add enough water so the meat is just covered. Bring to the boil, then add the ginger, saffron, tomato paste, olive oil and garlic. Stir well, return to simmer, then lower the heat. Cook very gently with the lid partially on for one hour. Check occasionally to see the meat does not burn. 

3. Add the preserved lemon, apricots and olives, then cook gently for another 30 minutes, adding a little water if the stew is too thick. Season to taste and check the doneness of the lamb. Cook longer if required. 

4. Stir in the chopped coriander and mint. Serve hot.

5. Decorate with the dried prunes and apricots and sprinkle chopped coriander.

Tip: For best flavour in the stew ensure spices are freshly ground.