Maudie's Meanders

Serves 4 Preptime: 20 minutes, plus min 20 mins, max overnight, to marinate. I marinated for a couple of hours. Cooktime: 3 hours This recipe is typically prepared with lamb, but I used stewing beef (“Gravy beef”). 3 tablespoons chopped fresh coriander (cilantro in non-English-speaking places like the USA 😜 ), divided ¼ preserved lemon, homemade or store-bought, chopped 4 garlic cloves minced 1 teaspoon sea salt 3 cups water, divided 2 tablespoons Ras-el-hanout 1 kg diced gravy beef (or 1 kg bone-in lamb shoulder or leg, cut into 8 - 10cm pieces by yr butcher. Less olive oil is used when cooking with bone-in meat, so the taste and aroma from the meat and bone stand out.) 3 tablespoons extra-virgin olive oil, divided, plus more for greasing the tagine 2 celery stalks, cut into 5cm pieces 1 large onion, cut into 1cm slices 1 medium tomato, finely chopped, or ½ cup canned crushed tomatoes  Boiling water 1 medium head cauliflower, broken into large florets, or 1 (300 ...

  2 tbsp olive oil 1kg lamb leg steak 2 onions, halved and sliced 5 garlic cloves, crushed thumb-sized piece ginger, peeled and grated or finely chopped 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon pinch saffron ½ large preserved lemon, skin only, finely chopped 1 tbsp tomato purée 600ml hot beef stock or lamb stock 1 tbsp honey 1 lemon, zested, plus a squeeze of juice 80g pitted Kalamata olives handful chopped mint, coriander or parsley (or a combination) couscous or rice, to serve STEP 1 Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with...