Lamb and Sticky Date Tagine
- 1 tbsp olive oil
- 500g diced lamb
- 1 sliced red onion
- 1 sliced celery stalk
- 2 sliced garlic cloves
- 1 tbsp ras el hanout spice mix
- 10 chopped dates
- 1 cinnamon stick
- 400g tin of chopped tomatoes
- 650ml lamb or chicken stock
- Cooked couscous or brown rice, to serve
- Preheat the oven to 180C. Heat the oil in a large casserole dish and brown the lamb for 8 mins, before transferring to a plate and setting aside. Add the onion and celery to the casserole and fry in the lamb fat for 10 mins or until golden. Add the garlic, ras el hanout, dates and cinnamon, cook for 2 mins, then stir the lamb back into the pan with any resting juices.
- Add the tomatoes to the mixture, then stir in the stock and bring to a simmer. Cover the casserole and transfer to the oven for 2 hours. Halfway through the cooking time, stir the mixture and return to the oven. When ready - and the lamb is falling apart - remove the cinnamon stick and serve the stew with cooked couscous or brown rice.
2 hrs 30 mins
4 serving