Lamb, shallot and date tagine

• Meat

  • 600 ml Lamb stock
  • 1 1/2 kg Leg of lamb

• Produce

  • 2 tbsp Coriander
  • 2 tbsp Flatleaf parsley
  • 4 Garlic cloves
  • 2 tsp Ginger, ground
  • 110 g Medjool dates
  • 1 Preserved lemon
  • 18 Shallots, whole

• Canned Goods

  • 1 tbsp Tomato puree

• Condiments

  • 1 tbsp Clear honey
  • 2 tbsp Olive oill

• Baking & Spices

  • 1 Cinnamon stick
  • 2 tsp Coriander seeds, ground
  • 1 tbsp Plain flour
  • 1 pinch Saffron

Found on nonnascooking.com

Description

Directions

• 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.
• 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.
• Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.
• Stir in the plain flour and add the tomato purée and cinnamon stick.
• Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.
• Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.