Ingredients
- 1kg lamb, cut into large dice
- 1 tsp. ground cumin
- 1 tsp. ground black pepper
- 1 tbsp. paprika
- 1 tsp. fennel seeds
- 1 tbsp. ground ginger
- 1 tbsp. ground cinnamon
- Olive oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 2 carrots, peeled and cut into large dice
- 150g dates, cut in half
- 1 tin of chopped tomatoes
- 600ml chicken stock
- 1 tbsp. clear honey
- bunch flat leaf parsley, roughly chopped
- ½ lemon zested
- salt and pepper
Method
To prepare the lamb
- Mix the lamb and half of the spices together in a large bowl.
- Cover and leave this in the fridge for about 4 hours or ideally overnight.
- Cover the remaining spices and keep until you are cooking the dish.
For the tagine
- Preheat the oven to 150ºC.
- Put a casserole pot over a medium to high heat. Once it is hot, add a little oil and add the lamb (you may need to do this in batches depending on the size of your pot).
- Allow this to brown, once it has browned remove the lamb and turn the heat down (you can do this in a frying pan while if you wish).
- Add a little oil and then add the onion and a pinch of salt and cook for a few minutes, add the garlic and cook for another 2-3 minutes. Add in the remaining spices and stir well.
- You can now add the lamb back to the pot along with the carrots, dates, tomato and stock. Season with salt and pepper. Bring this back to simmer. Stir in the honey.
- Put a lid on the pot and place in the oven. Cook this for about 2 ½ hours. Taste and season, sprinkle some parsley and lemon zest over the top.
- Serve with some cous-cous.
