Lamb tagine

Name: Lamb tagine
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: olive oil; 1kg lamb neck fillet, cut into chunks; 2 onions, halved and thinly sliced; 3cm piece ginger, finely grated; 1 tbsp tomato purée; 350ml chicken stock; 10 cherry tomatoes; 1 stick cinnamon; 10 ready-to-eat dates, halved; 10 green olives, cracked and halved; buttered couscous and coriander to serve; a bunch coriander, finely chopped; 2 tsp hot smoked paprika; 2 tsp ground cumin; 2 tsp ground coriander; 2 lemons, juiced; 2 cloves garlic, crushed

Preparation and cooking time
- Total time2 hrs and 30 mins
- + marinating
Easy
Serves 6

Ingredients

olive oil
1kg lamb neck fillet, cut into chunks
2 onions, halved and thinly sliced
3cm piece ginger, finely grated
1 tbsp tomato purée
350ml chicken stock
10 cherry tomatoes
1 stick cinnamon
10 ready-to-eat dates, halved
10 green olives, cracked and halved
buttered couscous and coriander to serve

MARINADE

a bunch coriander, finely chopped
2 tsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 lemons, juiced
2 cloves garlic, crushed

Method

STEP 1
Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).
STEP 2
Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.
STEP 3
Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.