Lamb shallot and date tagine
Ingredients
- 1.5kg/3¼lb leg of lamb, cubed
- 2 tsp ground coriander seeds
- 2 tsp ground ginger
- pinch saffron
- 2 tbsp olive oill
- 18 shallots whole, peeled
- 4 garlic cloves, crushed
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 1 cinnamon stick
- 600ml/1 pint lamb stock
- 2 tbsp flatleaf parsley, chopped
- 2 tbsp coriander, chopped
- 1 preserved lemon, rinsed, inner pulp removed
- 110g/4oz medjool dates, pits removed
- 1 tbsp clear honey
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