Lamb Tagine with A Quick Rose Petal Pickle

Lamb Tagine with A Quick Rose Petal Pickle

This fragrant and flavorful lamb tagine is enhanced with a quick rose petal pickle, adding a unique floral note to the rich, spiced dish. The slow-cooked lamb becomes meltingly tender, with dried fruits and warming spices creating a perfect balance of sweetness and heat. This tagine is best served over a bed of freshly made couscous and topped with the rose petal pickle and a sprinkle of fresh coriander.

Ingredients

For the Tagine:

• 1 lamb shoulder (1.3 kg meat), cut into large bite-sized chunks
• 2 tsp cinnamon
• 1 1/2 Tbsp ground or fresh turmeric
• 2 Tbsp ground ginger
• 2 Tbsp paprika
• 2 tsp ground black pepper
• 1 tsp cayenne chili powder
• 3 yellow onions, finely chopped
• Olive oil (for frying)
• 5 garlic cloves, crushed
• 600 ml tomato juice
• 2 x 400g tins cherry tomatoes
• 100g flaked almonds
• 60g sultanas or raisins
• 120g dried apricots, halved
• 60g dates, pitted and halved
• 1 1/2 tsp saffron stamens
• 700 ml lamb or chicken stock / bone broth
• A squeeze of runny honey
• A handful of parsley, roughly chopped
• A handful of coriander, roughly chopped (for garnish)

For the Rose Petal Pickle:

• 1 cup fresh, unsprayed rose petals (or use dried petals)
• 1 cup white wine vinegar
• 3 Tbsp honey (light-flavored honey works best)
• 2 tsp sea salt

Method

Serve with a teaspoon of rose petal pickle alongside each serving for a floral and tangy complement to the rich lamb. It’s the perfect contrast.

Prepare the Rose Petal Pickle:

Place the rose petals into a glass or ceramic bowl.

In a small saucepan, heat the white wine vinegar, honey, and sea salt until the honey and salt dissolve. Remove from heat and allow to cool slightly.

Pour the warm mixture over the rose petals. Let sit at room temperature for 15–20 minutes, then cover and refrigerate until ready to serve.

Preheat the Oven:

Preheat your oven to 150°C (300°F).

Sauté the Aromatics:

In a large heavy-based casserole dish, heat a few tablespoons of olive oil over high heat. Add the onions and garlic, sautéing for about 5 minutes until softened.

Stir in the cinnamon, turmeric, ginger, paprika, black pepper, and cayenne chili powder, frying for another 3–4 minutes until fragrant. Set aside.

Brown the Lamb:

In a separate large frying pan, heat more oil and brown the lamb pieces in batches, making sure not to overcrowd the pan. Once all the lamb is browned, deglaze the pan with half the tomato juice.

Assemble the Tagine:

Transfer the browned lamb and deglazed tomato juice to the casserole dish with the spiced onions and garlic.

Add the remaining tomato juice, cherry tomatoes, flaked almonds, sultanas, dried apricots, dates, saffron, and lamb stock or bone broth. Stir everything together.

Cover with a lid and place the dish in the oven.

Cook the Tagine:

Cook for 2 1/2 hours, or until the lamb is tender and the flavors have melded beautifully.

Serve:

Remove the tagine from the oven and sprinkle with chopped coriander.
Serve with couscous and the Rose Petal Pickle.