Lamb Tagine with Honeyed Dates 250 g shoulder lamb (cut into 4cm cubes) ½ onion (coarsely grated) 1 clove garlic (crushed) 2 tbsp olive oil pinch dried chilli flakes pinch ground ginger pinch ground cumin
Lamb Tagine with Honeyed Dates
- 250 g shoulder lamb (cut into 4cm cubes)
- ½ onion (coarsely grated)
- 1 clove garlic (crushed)
- 2 tbsp olive oil
- pinch dried chilli flakes
- pinch ground ginger
- pinch ground cumin
- pinch paprika
- black pepper
- 1 tin tomatoes (peeled and diced)
- ½ cinnamon stick
- 2 tsp fresh coriander leaves (chopped)
- 6 large dates (pitted)
- 3 tsp clear honey
- 20 g almonds (toasted and blanched)
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Place the lamb in a large bowl and cover with grated onion, crushed garlic, oil, chilli flakes, ginger, cumin, paprika and plenty of ground black pepper
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Stir to coat the meat and leave to marinate for at least 2 hours or, even better, overnight
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Preheat oven to 160°C
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Heat a frying pan and add the lamb in batches to brown evenly
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Transfer to a large tagine or casserole dish
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Place the remainder of the marinade into the frying pan and cook for 2-3 minutes
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Once completed, add the marinade to the casserole dish, along with the tomatoes, cinnamon stick and half of the fresh coriander
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Mix well, cover and cook for approximately 45 minutes
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Place the dates in a small saucepan with the honey and just enough water to cover
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Allow to simmer for about 5 minutes, then add the contents of the saucepan to the casserole dish and leave to cook for a further 10 minutes
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Sprinkle the remaining fresh coriander leaves on top and serve with couscous, toasted almonds and apricots