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1
Cut the heads off the sardines.
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2
Slit the bellies lengthways and remove the backbones and innards; do not separate the fillets.
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3
Rinse well under cold running water and pat dry.
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4
Season lightly with salt and pepper.
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5
Heat 80ml of the olive oil in a small pan.
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6
Add the paprika, cayenne and 4 tablespoons water.
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7
Bring to the boil and boil for 2 to 3 minutes.
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8
Remove from the heat and leave the pepper oil to cool slightly.
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9
Meanwhile, pound the cumin seeds, 1 teaspoon salt, the garlic cloves, coriander and parsley together in a mortar until pasty.
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10
Scoop the cooled pepper oil and some of the water into a bowl; discard the sediment left in the pan.
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11
Add half the pepper oil to the cumin mixture and smear over the flesh of the sardines.
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12
Fold the sides of the sardines together, so they resume their original shape.
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13
Arrange on a plate, cover and chill for 1 hour.
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14
(Reserve the remaining pepper oil for serving.)
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15
About 11/2 hours before serving, layer a third of the potatoes, carrots, tomatoes and red pepper in a dry tagra.
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16
Arrange half the sardines, skin side down, over the vegetables.
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17
Repeat, ending with a layer of potato slices.
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18
Spread the lemon slices on top.
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19
Pour over the reserved pepper oil and gently press down so the liquid rises to cover the potatoes.
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20
Place the tagra in the oven, turn the heat to 180C (gas mark 4) and bake for 1 hour.
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21
Remove from the oven and set on a wooden surface or a folded tea towel (to prevent cracking).
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22
Allow the contents of the tagra to settle for 30 minutes before serving.
