Lamb tagine with dates

4 servings Prep: 3 hrs 20 mins, Cooking: 1 hr 45 mins By Food24
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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
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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.

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