Smoked Paprika Lamb Sausage and Butter Bean Tagine

Ingredients

• 8 lamb sausages
• 800 g butter beans
• 1 preserved lemon
• 400 g chopped tomatoes
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tsp ras el hanout
• 3 clove garlic cloves

Method

1. 1

   Brown the lamb sausages in a tagine or casserole with a little oil for 6 minutes. Remove and slice.

2. 2

   Crush the garlic and fry for 1 minute. Add the ras el hanout, paprika, and ground coriander and stir for 30 seconds.

3. 3

   Add the chopped tomatoes and finely chopped preserved lemon rind (discard the pulp).

4. 4

   Drain and rinse the butter beans and add with the sliced sausages. Add a splash of water, cover, and simmer for 25 minutes.

5. 5

   Check the seasoning and serve with flatbreads, couscous, or herbed rice.