Ingredients
| 3 tablespoons oil | |
| 2 onions, sliced | |
| 4 cloves garlic, sliced | |
| 1 teaspoon ground cumin | |
| a good pinch saffron | |
| 3cm piece ginger, peeled, grated | |
| 1 teaspoon ground turmeric | |
| 2 cinnamon quills | |
| 2 tablespoons tomato paste | |
| 1-2 tablespoons harissa (depending on how spicy you want it), plus extra to serve | |
| ½ cup dried apricots or prunes, sliced (I used Bridge Hill’s excellent tart apricots) | |
| 2 medium kūmara (approx 600g), peeled, cut into 3cm chunks | |
| 2 parsnips, cut into pieces | |
| ½ preserved lemon, sliced | |
| 2 x 400g cans chickpeas, drained | |
| FOR THE VENISON TAGINE | |
| 500g diced venison (ideally a shoulder cut; I used Silver Fern Farms) | |
| 500ml chicken stock | |
| FOR THE CHICKPEA TAGINE | |
| 500ml vegetable stock | |
| 1-2 teaspoons honey or maple syrup (optional) | |
| TO SERVE | |
| freekeh, rice or couscous | |
| chopped coriander leaves | |
| 70g slivered almonds, toasted | |
| Greek-style yoghurt |
Moroccan-inspired tagines are pretty much my idea of a perfect meal. I vary both the meat and vegetables to what is in season and available. A slow-cooking lamb or beef cut would be excellent to replace the venison – just adjust the cooking time accordingly. In summer I use eggplant, zucchini and capsicums rather than the root vegetables.
Instructions
| 1. | Heat 2 tablespoons oil in a pan, add the onion, and cook until soft. |
| 2. | Add the garlic and spices and cook for a few minutes until fragrant. |
| 3. | Divide into two. |
| 4. | VENISON TAGINE |
| 5. | Heat the remaining oil in another pan and brown the venison. |
| 6. | Add half the onion mix and fry for 1-2 minutes along with half the tomato paste and half the harissa. |
| 7. | Add the chicken stock, half the dried fruit, half the kūmara, half the parsnip, half the preserved lemon and ½ can chickpeas. |
| 8. | Season generously with salt, then cover and simmer on a very low heat on the stovetop (or in a 160°C oven) for 80-90 minutes or until tender. |
| 9. | CHICKPEA TAGINE |
| 10. | Put the remaining onion mix in a pan with the remaining tomato paste and harissa and fry for 1-2 minutes. |
| 11. | Add the vegetable stock, the remaining dried fruit, kūmara, parsnip, preserved lemon and 1½ cans chickpeas. |
| 12. | Simmer, covered, for 30 minutes or until tender. |
| 13. | If you feel it needs a little sweetness, add the honey or maple syrup. |
| 14. | Serve both versions with freekeh, rice or couscous. Garnish with chopped coriander and toasted almonds. Serve with yoghurt and extra harissa alongside. |
| 15. | VEGAN VERSION |
| 16. | Serve the chickpea tagine with coconut yoghurt and use maple syrup in place of the honey. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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