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.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.