A day late and a dollar short as usual, but here you go, Fanta. Both recipes Claudia Roden’s. Forgetting your dietary constraints, I initially thought of the first of these two as it is a less sweet tagine and I never came across anyone who didn’t like it. Oh, and because it is complete in itself. The second would need something to accompany - couscous or flatbreads or similar.
Tagine Bil Batata Wal Jelban, serves 6
3tbsp extra virgin olive oil
1 med/lge onion chopped
2 cloves garlic, crused
1 tsp ground ginger
½ tsp saffron threads
1.5kg lamb (boned shoulder or neck fillet) cut into 6 – 8 pieces
salt & black pepper
1kg peeled new potatoes (waxy kind)
500g peas
peel of 1 – 1 ½ preserved lemons
16 or more green olives (if very salty, soak in cold water for up to an hour)
2 tbsps chopped coriander
2 tbsps chopped flat-leaf parsley
Heat oil in wide lidded pan / casserole. Add onion, garlic, ginger, saffron and meat. Cook over a medium heat for about five mins, turning the meat to seal. Cover (only just) with water, season with salt and pepper and cook, covered, over a low heat for 1 to 1 ½ hours until the meat is very tender, turning the pieces once in a while (about 4 times in all normally does the trick). Add the potatoes, cutting any large ones in half, and top up the water if necessary. Cook for a further 20 minutes or so until potatoes are becoming tender. Add the peas, preserved lemon peel cut into thin strips (if using), olives, coriander and parsley and cook uncovered for a further 5 minutes or until peas are tender and the sauce reduced and thick.
You can substitute young broad beans for peas, but they need cooking for at least 10 mins, so add after the spuds have been in for about 15 mins.
Or, if you can obtain frozen artichoke bottoms (if you have a friendly Turkish/middle Eastern shop in striking distance) you could use them, defrosted, adding after the potatoes have been in for about 15 mins, too
OR
Tagine Bil Bouawid, serves 6
1.5kg boned shoulder of lamb
5 tbsps sunflower or vegetable oil
1 onion. chopped
salt & pepper
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp saffron threads
500g baby onions or shallots, peeled
3 large pears
40g butter
Proceed as for the previous recipe (using 2 tbsps of oil at this stage) for ingredients from lamb to saffron.
Blanch baby onions/shallots in boiling water for 5 mins and when cool enough to hadle, peel/trim. Saute in 2 tbsps of oil over a gentle heat until slightly coloured (5 – 10 mins). Add to the meat and cook for a further 30 mins until the meat and onions/shallots are exceedingly tender. Towards the end of cooking time, remove the lid to reduce the sauce – there should only be a little, thick liquid remaining.
Wash, quarter and core but do not peel the pears. Saute in a mixture of butter and the remaining 1 tbsp oil until the cut parts are slightly brown and caramelized. If they are not softened right through, put into the pan over the meat, skin-side up, and continue to cook, covered, untl they are very tender. They need watching else they will collapse when your back is turned.
You can use Granny Smiths or similar apples instead of pears.