Ingredients
- 500g hogget (‘chuck’ or similar) cut into 1inch chunks
- 3T olive oil
- 3 potatoes, cut into 1 inch chunks
- 1 bulb of fennel, cored, then cut into a dozen wedge-shaped chunks
- 3 nectarines, stoned, and cut into 6 segments each
- a tin of chickpeas, drained and rinsed
- a tin of lentils, drained and rinsed
- a tin of diced tomatoes
- ½ preserved lemon, finely diced
- 1 red onion cut into heavy dice
- a cinnamon quill
- 4 green cardamom pods
- 2 whole star anise
- 4 whole cloves
- 2-sprigs of rosemary
- a handful of dried fruit, such as chopped apricots or sultanas
- 1tsp rose water
- ½ tsp salt
Tagine of hogget, fennel and nectarine
Method
- In a heavy casserole or tagine combine all ingredients
- Cover tightly, and transfer to an oven no hotter than 125°C
- Cook for 3 hours
- Enjoy straight from the oven or even better, allow to cool in the cooking dish, refrigerate, then reheat to serve
- Serve with couscous and drizzled with garlic yoghurt, and scattered with toasted hazelnuts and plenty of fresh herbs
Comments
Typical of cuisine from Morocco and Turkey this dish is super fragrant. Slow cooking capitalises on the added richness of hogget, taking a little lamb a long way.
