29 April 2010

Recipe: Lamb Tagine with Honeyed Dates

Lamb Tagine with Honeyed Dates

Named after the traditional ceramic dish in which it is cooked.

Cooking Time: 1 Hour.
Serves 6

250g shoulder lamb, cut into 4cm cubes
1/2 onion, coarsely grated
1 clove garlic, crushed
2 tablespoons olive oil
Pinch of dried chilli flakes
Pinch of ground ginger
Pinch of ground cumin
Pinch of paprika Black pepper
1 tin tomatoes, peeled and diced
1/2 cinnamon stick
2 teaspoons fresh coriander leaves, chopped
6 large dates, pitted
3 teaspoons clear honey
20g almonds, toasted and blanched

Place the lamb in a large bowl and cover with grated onion, crushed garlic, oil, chilli flakes, ginger, cumin, paprika and plenty of ground black pepper. Stir to coat the meat and leave to marinate for at least 2 hours or, even better, overnight. Heat a frying pan and add the lamb in batches to brown evenly. Transfer to a large tagine or casserole dish. Place the remainder of the marinade into the frying pan and cook for 2-3 minutes. Once completed, add the marinade to the casserole dish, along with the tomatoes, cinnamon stick and half of the fresh coriander. Mix well, cover and cook in a pre-heated oven at 160° for approximately 45 minutes. Place the dates in a small saucepan with the honey and just enough water to cover. Allow to simmer for about 5 minutes, then add the contents of the saucepan to the casserole dish and leave to cook for a further 10 minutes. Sprinkle the remaining fresh coriander leaves on top and serve with couscous, toasted almonds and apricots.

Delicious when accompanied by a Merlot.


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