This is a form of cooking which is a really good method for the Friday night Shabbat (Sabbath) evening meal, as once Shabbat starts, in Orthodox circles we are not supposed to be cooking and making fires.
I hope you enjoy this one .
- Sunflower oil
- 2 large onions, sliced
- 6 garlic cloves, finely chopped
- 1.5kg of lamb shoulder, cubed (Kosher of course)
- 1 x 450g tin of chopped tomatoes
- 2 tbsp harissa
- 1 lemon, halved
- 500g cracked green olives, rinsed (I prefer Suri)
- 2 large courgettes, thickly sliced
- 250g of cherry tomatoes
- 5-6 tbsp honey
- Heat the oil in a heavy-based saucepan or Tagine and fry the onions and garlic until golden.
- Add the lamb and sear for a few minutes.
- Add the tinned tomatoes, harissa, a generous shake of paprika and a pinch of salt.
- Pop the lemon halves into the pan. Put cover on and cook on low heat for at least two, possibly three hours, stirring regularly.
- Half an hour before the end of the cooking time add the courgettes.
- Fifteen minutes before the end of the cooking time add the olives.
- Place the tomatoes in the Tagine and drizzle with honey.
- When the lamb is tender, check the seasoning and serve topped with the honey roasted tomatoes.
- Serve with saffron or turmeric rice or couscous.