Lamb, shallot and date tagine
Method
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Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours.
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The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside.
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Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.
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Stir in the plain flour and add the tomato purée and cinnamon stick.
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Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.
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Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.
Ingredients
- 1.5kg/3¼lb leg of lamb, cubed
- 2 tsp ground coriander seeds
- 2 tsp ground ginger
- pinch saffron
- 2 tbsp olive oill
- 18 shallots whole, peeled
- 4 garlic cloves, crushed
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 1 cinnamon stick
- 600ml/1 pint lamb stock
- 2 tbsp flatleaf parsley, chopped
- 2 tbsp coriander, chopped
- 1 preserved lemon, rinsed, inner pulp removed
- 110g/4oz medjool dates, pits removed
- 1 tbsp clear honey
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