MOROCCAN LAMB SAUSAGE RECIPES

Steps:

• Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
• Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
• For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.

Steps:

• Heat the oven to 220°C/200°C fan/gas 7. Put the lamb in a deep roasting tin and rub salt and oil all over it. Roast, skin-side up, for 35 minutes until golden brown. Remove from the oven and turn the oven down to 160°C/140°C fan/gas 3.
• Meanwhile, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout in a small bowl.
• Transfer the lamb to a plate. Scatter the halved onions and raisins in the tin, pour over the rest of the orange juice, then season with salt and most of the remaining ras el hanout. Toss the onions to coat thoroughly with the seasonings, lamb fat and juice, then turn the onions cut-side down. Put the lamb in the centre.
• Brush three quarters of the honey mixture over the lamb (do this with great gusto – really cover it). Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. (If it’s not fully sealed or there’s a hole in the foil, heat will escape, the lamb will take longer and it won’t cook properly.) Braise for 3½ hours.
• While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half (see tips), then remove from the heat.
• Once the lamb has braised, remove the foil. It should now be so tender that you can push a spoon right through it. Lift the lamb onto a plate. Drain half the cooking juices into the pan with the reduced stock (you’ll have about 500ml liquid in total).
• Add the cooked freekeh to the roasting tin and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 minutes. Baste and check twice, ensuring the glaze doesn’t burn.
• Bring the reduced stock and lamb juices to the boil and whisk in the cornflour mix. Bring back to the boil for 15 seconds, whisking constantly, until the gravy has thickened enough to lightly coat the back of a spoon. Season to taste with salt, ras el hanout and lemon juice.
• Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange and the chilli (optional), basil/mint and almonds on top. Serve at the table with tongs and a big spoon, and rose petals to scatter over, if you like. I squeeze a little extra lemon juice over the top, too.