Lamb, Shallot and Date Tajine

Name: Lamb, Shallot and Date Tajine
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3.25 lb leg of lamb; 2 tsp ground coriander; 2 tsp ground ginger; 1 pinch saffron; 1 tbsp olive oil; 18 whole shallots; 4 garlic cloves; 1 tbsp all-purpose flour; 1 tbsp tomato puree; 1 cinnamon stick; 2 cup lamb stock; 2 tbsp chopped flat leaf parsley; 2 tbsp chopped coriander; 1 preserved lemon; 4 oz pitted medjool dates; 1 tbsp clear honey

Slow-cooked lamb, coriander and tomato puree, warmed with ginger and saffron, a Moroccan tagine. Serve with spiced couscous.

2 hr · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
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.
1440 min
2
Brown off the lamb and set aside. Fry the shallots until lightly golden then add the garlic and the lamb.
3
Add the flour, tomato puree and cinnamon stick. Stir in the lamb stock and bring to the boil.
4
Cover tightly and simmer gently for 1 1/2 hours. Add the parsley, coriander, lemon rind, dates and honey.
120 min
5
Accompaniments Serve with spiced couscous. This sounds like the type of thing that might work well in a crockpot.