Lamb and Potato Tagine

Ingredients

• 1.3 kg (2.8 lb)lamb
• 800 g (1.75 lb)potatoes, halved
• 2onions
• 1 tspginger
• 1 tspturmeric
• pinchsaffron
• 3 tbspolive oil
• 1 1/2 tspsalt
• 1 handfulparsley, chopped

Method

1. Begin by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot or a traditional tagine over medium-high heat. Once the oil is shimmering, add the lamb pieces, ensuring they are spread out in a single layer. Sear the lamb until it is browned on all sides, which will take about 5 to 7 minutes. This step is crucial for developing the deep flavors of the dish.
2. Reduce the heat to medium and add 2 finely sliced onions to the pot with the lamb. Stir in 1 teaspoon of ginger, 1 teaspoon of turmeric, and a pinch of saffron. Sprinkle 1 1/2 teaspoons of salt over the mixture. Cook, stirring occasionally, until the onions are soft and translucent, and the spices are fragrant, about 10 minutes.
3. Pour enough water into the pot to just cover the lamb, then cover the pot with a lid. Allow the lamb to simmer gently for about 50 minutes. During this time, the lamb should become tender and the liquid should reduce slightly, infusing the meat with the spices.
4. After 50 minutes, add the 800 g (1.75 lb) of halved potatoes to the pot. Stir them gently into the sauce, ensuring they are submerged in the liquid. If necessary, add a little more water to cover the potatoes. Cover the pot again and continue to cook.
5. Simmer the tagine until the potatoes are tender when pierced with a fork and the sauce has thickened enough to cling to the meat and potatoes. This should take about 20 to 30 minutes. The dish is ready when the potatoes are cooked through and have absorbed the saffron-ginger flavors.
6. Finish the dish by sprinkling a handful of chopped parsley over the top. Stir the parsley into the tagine to distribute its fresh, herbal aroma throughout the dish. Serve the tagine hot, ideally with fresh bread to soak up the flavorful sauce.