Recipe for Paul Merretts Lamb Shallot and Date Tagine

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1/2 kg	Leg of lamb, diced
2 tsp	Ground coriander
2 tsp	Ground ginger
1 pch	saffron
1 tbl	Olive oil
18 x	Shallots whole, peeled
4 x	Cloves garlic, crushed
1 tbl	Plain flour
1 tbl	Tomato puree
1 x	Cinnamon stick
600 ml	Lamb stock
2 tbl	Chopped flat parsley
2 tbl	Chopped coriander
	A preserved lemon, rind of
4 oz	Pitted medjool dates

Instructions:

Instructions: 1 Put the lamb in a bowl and add the coriander, ginger, saffron and olive oil. Mix and marinade the lamb for 24 hours. Brown off the lamb. Set aside.

2 Fry the shallots until lightly golden and add the garlic and lamb. Add the plain flour, tomato puree and cinnamon stick.

3 Add the lamb stock and bring to the boil. Cover tightly and simmer gently for 1 1/2 hours. Add the chopped parsley, coriander, lemon rind, dates and honey.

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