Tagine of lamb & merguez sausages recipe | Good Food

Ingredients

• 1 tbsp each ground cumin, paprika and turmeric
• 1 tsp hot chilli powder
• 2 large red onions roughly chopped
• 3 garlic cloves
• thumb-sized piece ginger roughly chopped
• 200ml/ 7fl oz olive oil
• 200ml/ 7fl oz lemon juice (about 4 lemons)
• 1 tbsp honey
• large handful flat-leaf parsley roughly chopped
• large handful coriander roughly chopped
• 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
• 4 tbsp olive oil
• 2 carrots sliced
• 2 red onions sliced
• 12 dried prunes
• juice ½ lemon
• 8 merguez sausages (optional)
• 2 preserved lemons homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
• 2 mint sprigs, to serve
• harissa to serve (see recipe below)