Paul merrett's lamb shallot and date tagine

1 servings

Ingredients

Quantity Ingredient
1½ kilograms Leg of lamb; diced
2 teaspoons Ground coriander
2 teaspoons Ground ginger
1 Pinches saffron
1 tablespoon Olive oil
18 Shallots whole; peeled
4 Cloves garlic; crushed
1 tablespoon Plain flour
1 tablespoon Tomato puree
1 Cinnamon stick
600 millilitres Lamb stock
2 tablespoons Chopped flat parsley
2 tablespoons Chopped coriander
A preserved lemon; rind of
4 ounces Pitted medjool dates
1 tablespoon Clear honey

Directions

1 Put the lamb in a bowl and add the coriander, ginger, saffron and olive oil. Mix and marinade the lamb for 24 hours. Brown off the lamb. Set aside.

2 Fry the shallots until lightly golden and add the garlic and lamb. Add the plain flour, tomato puree and cinnamon stick.

3 Add the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours. Add the chopped parsley, coriander, lemon rind, dates and honey.

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Recipe by: Fresh Food

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