This is a delicious Middle Eastern or African lamb dish. As you would expect from such culinary traditions a tagine is spicy, aromatic and fruity casserole. It works fantastically well served with cous cous or rice and is perfect for a special family meal. The quantities shown in this recipe serve 4, and I would suggest that even if there are only two of you you cook the full quantity, as it is equally good the next day, or can be frozen for a later date.

Ingredients

• 1 tbsp Flour
• 2cm Fresh ginger, finely chopped
• 1 tsp Ground coriander
• 1 tsp Ground cinnamon
• 1/2 tsp Turmeric
• 600g Lamb, diced
• 3 Peppers, chopped (preferably different colours)
• 2 Onions, chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Tomato puree
• 300ml Stock
• Juice of 1 Lemon
• Zest of 1/2 Lemon
• 100g Pitted dates
• 1 tbsp Honey

Method

1. Mix the flour and spices together.
2. Dry fry the lamb until browned, approximately 10 minutes.
3. Add the spiced flour to the lamb and tumble the lamb to coat it.
4. Remove the lamb from the pan and place into the casserole dish.
5. Lightly fry the onion, peppers and garlic until the onion has softened, approximately 5 minutes.
6. Add to the lamb and add the tomato puree and stock.
7. Cook (covered) in an oven at 170 degrees C for an hour.
8. Remove from the oven, add the lemon juice and zest, dates and honey and return to the oven for a further half an hour.
9. Serve immediately.