Per serving:
- Calories: 485
- Protein: 50g
- Fat: 23g
- Saturates: 9g
- Carbs: 14g
- Sugars: 11g
- Fibre: 1g
Slow-cooked in the oven for an hour and a half, this lamb tagine, is melt-in-the-mouth delicious.
1.4kg boneless lamb leg or shoulder
each ground ginger and coriander
saffron
2-3tbsp olive oil
pearl onions or shallots, we used Picard frozen pearl onions
garlic clove
plain flour
tomato paste
chicken stock
sherry
cinnamon stick
bay leaf
pitted dates, chopped
runny honey
Handful coriander, roughly chopped, to garnish
Cut the lamb into rough 2.5cm pieces and put into a non-metallic bowl with the ginger, ground coriander, saffron, 1tbsp oil and some seasoning. Mix well to combine. If you have time, cover and chill overnight to marinate.
If your onions have skins, put into a heatproof bowl and cover with just-boiled water. Leave for 2min, then drain, rinse under cold water and peel.
Preheat oven to 190°C (170°C fan) mark 5. Heat 1tbsp oil in a large, heavy-based casserole dish (that has a lid) over medium high heat and brown the lamb all over (in batches if needed, adding a little more oil before each batch). Stir in the garlic and cook for 1min. Add the onions, flour, tomato purée, stock, sherry, cinnamon stick, bay leaf and some seasoning.
Bring to the boil, stirring, then cover and cook in the oven for 1hr 15min, stirring occasionally. Carefully remove from the oven and stir in the chopped dates and honey. Return to the oven (uncovered) for 15-20min, or until the lamb is tender.
Garnish with chopped coriander and serve with Nutty Couscous , if you like.