“Inspired by Simon Pegg’s time spent on location in Marrakech, this beautiful lamb tagine recipe has been designed to transport him back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants found at the edge of the Medina – the spices are brilliantly subtle, and the aromas are just incredible. It’s seriously tasty stuff! ”
Place the saffron in a small bowl, cover with 2 tablespoons of boiling water and leave to steep. De-stone the prunes, place in a bowl and just cover with boiling water to plump up.
Peel and finely chop the onions and garlic, then season with the ginger and a pinch of sea salt and black pepper.
Place a tagine or large casserole pan over a medium heat, drizzle in 2 tablespoons of oil, then add the cinnamon, and cook for 1 minute to flavour the oil.
Add the lamb, season with salt and pepper, then cook for a further 5 minutes, or until browned all over.
Push the meat to one side, placing the cinnamon stick on top, then add the seasoned onion and garlic, and cook for 5 minutes, or until softened and caramelised.
Gently scrub the courgettes and carrots. Peel and deseed the squash, then roughly chop into 3cm chunks.
Add the whole carrots, courgettes and squash, followed by the prunes (with soaking water), and saffron (with soaking water) and top up with 200ml of water.
Bring to the boil, then cover and cook over a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg is cooked through, adding splashes of water to loosen, if needed. Taste and season to perfection.
For the flatbreads (start making these when the lamb has 1 hour to go), mix the flours together in a large bowl, then add a good pinch of salt. Stir the yeast into 275ml of warm water, then add to the flours and mix to form a pliable sticky dough, adding a splash more water, if needed.
Divide the dough into 6 balls, then flatten each into a 10cm round, roughly 1cm thick, and place on a lightly oiled tray. Using your fingers, press gently into the top of each to create grooves. Cover the tray with a damp tea towel and leave to prove for 45 minutes.
Drizzle 1 tablespoon of oil into a non-stick frying pan on a medium heat. Uncover the flatbreads and fry for a couple of minutes on each side, or until golden and perfectly charred – you may need to work in batches, topping up the oil, if needed.
Place the couscous in a bowl, season with sea salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up.
When the couscous is ready, fluff it up with a fork. Fold the harissa through the yoghurt.
Serve the tagine, couscous and flatbreads with the harissa yoghurt and finish with a scattering of fresh mint leaves.