Lamb, shallot and date tagine

1. 1

   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.

2. 2

   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.

3. 3

   Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.

4. 4

   Stir in the plain flour and add the tomato purée and cinnamon stick.

5. 5

   Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.

6. 6

   Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.

1 serving ≈ 308 g

Nutrition values are estimates. - means data is unavailable.