lamb and date tagine

courtesy of Stephen Rodda.

serves 6

1.5kg/3 1/4lb leg of lamb, diced
10ml/2tsp ground coriander
10ml/2tsp ground ginger
pinch of saffron
15ml/1tbsp olive oil
18 shallots whole, peeled
4 cloves of garlic, crushed
15ml/1tbsp plain flour
15ml/1tbsp tomato puree
1 cinnamon stick
600ml/1pt lamb stock
30ml/2tbsp chopped flat leaf parsley
30ml/2tbsp chopped coriander
rind of a preserved lemon
110g/4oz pitted medjool dates
15ml/1tbsp clear honey

place the lamb in a bowl and add the ground coriander, ginger, saffron and
olive oil. Mix well and leave to marinate for 24 hours. To prepare the
dish, brown off the lamb and set aside. Fry the shallots until lightly
golden then add the garlic and the lamb. Add the plain flour, tomato puree
and cinnamon stick. Stir in the lamb stock and bring to the boil. Cover
tightly and simmer gently for 1 1/2 hours. Add the parsley, coriander,
lemon rind, dates and honey.

1 comment to this

kenchie said on 20 Feb 2007 at 20:38:40:

Sounds great - will give it a try one day soon!

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posted by ramtops on 18 Jun 06 - 7223 views


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