Lamb Tagine with Dates
A middle Eastern casserole with sweet tones, gently spiced and cooked slow to tenderize the meat and emulsify flavour.
Preparation time: 15 minutes Quantity: Serves 1 Cooking time: 1&1/4 -1&1/2 hours
Ingredients
1 tablespoons olive oil
75g - 100g diced lamb - leg or shoulder
1 small onion - chunky dice
1 clove garlic - roughly chopped
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
pinch mixed spice
pinch saffron strands (optional)
100 ml stock or water
30g / 1 oz dates - stoned and large chopped
1/6th lemon zest and juice
1 teaspoon honey
1 teaspoon tomato puree
Method
- Heat the oil in a large pan
- Fry of the onion till soft without colour
- Add the garlic and all the spices cooking for a minute to release flavour
- Add the lamb and cook till golden brown all over
- Add the stock
- Spoon in to a Tagine pot or casserole dish
- Cook covered in a preheated oven gas 6 -7 / 210*c / 420*f - for 1 - 1 & 1/4 hours or until the meat is tender
- Stir in the dates, lemon juice, zest, honey and the puree
- Place back in the oven uncovered for a further 20 minutes
- Serve with cous cous, rice or flat breads