Name: Lamb tagine with dates
Prep time: 200 min
Cook time: 105 min
Total time: 305 min
Yield: 4 servings
Cuisine: African
Ingredients: 800 g lamb shoulder, cubed; 1 tsp cumin ground; 1 tsp coriander ground; 1 tsp paprika; 1 tsp cinnamon ground; 1 tsp dried coriander; 1/2 tsp saffron soaked in boiling water; 3 Tbs fresh chillies 573; 1 onion finely chopped; 2 cloves garlic cloves, finely chopped; 5 cm fresh ginger peeled and grated; 1 tinned tomatoes chopped; 1/2 tsp cloves ground; 500 ml stock beef; 125 g dates pitted; 200 g green beans trimmed; salt and freshly ground black pepper to taste; 2 Tbs honey runny; fresh coriander to garnish; almonds flaked, toasted

Recipe Disclaimer

Tap for method

Ingredients (20)

800 g	lamb — shoulder, cubed
1 tsp	cumin — ground
1 tsp	coriander — ground
1 tsp	paprika
1 tsp	cinnamon — ground
1 tsp	dried coriander
1/2 tsp	saffron — soaked in boiling water
3 Tbs	fresh chillies — 573
1	onion — finely chopped
2 cloves	garlic — cloves, finely chopped
5 cm	fresh ginger — peeled and grated
1	tinned tomatoes — chopped
1/2 tsp	cloves — ground
500 ml	stock — beef
125 g	dates — pitted
200 g	green beans — trimmed
	salt and freshly ground black pepper — to taste
2 Tbs	honey — runny
	fresh coriander — to garnish
	almonds — flaked, toasted

Tap for ingredients

Method:

Combine the ground cumin, coriander, paprika, cinnamon and dried coriander in a bowl. Add the meat and rub the spice mix over the cubes. Leave to marinate for at least 3 hours, but preferably overnight.

Pre-heat the oven to 180°C.

Heat 2 Tbs. of the olive oil in the bottom of your tagine or casserole. Seal the meat in batches and set aside

Add the last Tbs. of olive oil and sauté the onions until golden. Add the garlic and ginger, continue to sauté for a couple of minutes. Add the tomatoes and ground cloves.

Continue cooking on a high heat until the oil separates from the tomatoes, approximately 10 minutes.

Return the sealed lamb to the tagine/casserole and add the stock and saffron water – the stock should only cover the lamb halfway. Season with salt and pepper.

Cover the tagine/casserole with a lid and cook in the oven for an hour.

Remove from the oven after the hour is up and add the dates.
Return to the oven and cook a for another 15 minutes.

Remove from the oven and add the green beans and drizzle with honey.
Return to the oven and cook a for another 15 minutes.

Take the lid off and allow to cook uncovered in the oven for a final 5 minutes.
Garnish with fresh coriander and toasted almond flakes.

Serve with plain couscous or tabbouleh, or plain white rice.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.