Lamb and Date Tagine
Melt in the mouth Lamb, plump and sweet dates with the spicy warmth of ras el hanout. The flavours of Marrakech in this simple and delicious recipe.
- 700g Leg of Lamb (Diced)
- 150g Medjool Dates
- Handful of Dried Apricots
- 2 Onions (Sliced)
- 1 Clove Garlic (Diced)
- 2 Tbsp Ras el Hanout
- Good splash of Red Wine
- 300ml Lamb Stock
- 1/2 Tsp Cumin
- 1/4 tsp Turmeric
- Fresh Coriander to garnish
- 2 Tbsp Olive Oil
Level of difficulty Easy
Preparation time 10mins
Cooking time 90mins
Cost Average budget
Place Olive Oil in Tagine or Casserole dish and gently fry over a medium heat until soft and golden. (See tips)
Add Garlic and cook for a further minute. Remove onions and garlic to a plate.
Increase the heat and add Lamb to the Tagine, season with salt and fry until browned.
Return the onions and garlic to the lamb. Add all of the spices and gently fry for 1 minute. (See tips)
Increase the heat. Add red wine and reduce by half, then add the stock, dates and apricots. Bring to a simmer.
Place lid on Tagine and cook on the lowest possible flame for 1 1/2 - 2 hours until the lamb is tender. Stir occasionally.
Garnish with fresh coriander and serve with couscous.
Step 1 - A pinch of salt always helps this process as it draws out the moisture.
Step 4 - Be careful that the spices don't burn. Powdered spices can catch easily.