Rose Harissa Lamb Tagine

This recipe can be thrown together in no time at all and left to slowly cook in the oven. This is a fantastic family dish and a great introduction to spice for young children as there is a lovely sweetness that balances the heat.⠀⠀⠀⠀⠀⠀⠀

Serves 4-6⠀⠀


1kg lamb neck fillets chopped into chunks ⠀⠀

1 tin tomatoes ⠀⠀

2 onions finely chopped ⠀⠀

4 cloves garlic crushed ⠀⠀

2 tablespoons Belazu’s Rose Harissa paste⠀⠀

2 preserves lemons chopped ⠀⠀

2 tablespoons sultanas ⠀⠀

350g peeled and chopped butternut squash ⠀⠀

60g fresh spinach ⠀⠀

2 teaspoons honey ⠀⠀

Optional flaked almonds and pomegranate seeds for garnish ⠀⠀

Salt & Pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Sauté the onions in oil for 5-10 minutes. Add the seasoned lamb, garlic and harissa paste & thoroughly stir, coating the meat. Fry on a medium heat for 5 minutes. ⠀⠀

Add the preserved lemon, butternut squash, sultanas, honey and tin of tomatoes & stir.  Simmer on a low heat for two -two and a half hours until the meat is tender. Turn off the heat and wilt in the bag of spinach. Sprinkle with almonds and pomegranate seeds. ⠀⠀

Serve with rice, couscous or quinoa.⠀⠀

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Food & DrinkHope Marshall