If you are planning a gathering this lamb tagine would please everyone, the sweet & spicy flavours will come to no harm if kept for a day or two in the fridge. Reheat over a gentle heat or a low oven. Serve with a nice big bowl of cous cous or saffron rice.
Serves 8
2/3 tablespoons sunflower oil
2 large onions, chopped
3/4 gloves garlic, chopped
thumb size piece ginger, chopped
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon chilli flakes
2 kg diced lamb
sea salt & black pepper
2 tablespoons honey
2 tablespoons red wine vinegar
2 x 400g cans chopped tomatoes
250g dried apricots, chopped
200g dates, stones removed & chopped
1 cinnamon stick
500ml stock
In a large deep pan with a lid, heat half the oil and sauté the onions until golden brown, then stir in the garlic and ginger and cook for another minute or two. In a small dry pan toast the cumin and coriander seeds until they are aromatic, grind in a mortar & pestle or coffee grinder, add to the onion mixture with the chilli flakes. Season the lamb well and heat the remaining oil in another large pan, brown the lamb in batches and transfer to the onions and spices as the lamb browns. Next add the honey, vinegar, tomatoes, apricots, dates, cinnamon, and stock, season well, cover and cook over a gentle heat for 1-2 hours or until the meat is tender. The cooking time can vary depending on lamb cut, shoulder will take a bit longer than leg. Add more stock if necessary. Taste for seasoning, adjust with more honey or vinegar if you wish. Just before serving add a topping of chopped coriander, grated lemon rind and chopped garlic.