This dish is aromatic and melt in the mouth tender. Serve with flat breads or couscous.
- 500g shoulder or leg of lamb, chopped into cubes
- 100gms dried apricots, chopped roughly
- 50g sultanas
- 50g dates, chopped roughly
- 2 medium onions halved and sliced
- 4 cloves of garlic finely chopped
- 2 tbsp tomato puree
- 1/4 tsp saffron strands soaked in warm water for 10 minutes
- 1 tsp ground ginger
- 1 tbs paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp honey
- ¼ of a preserved lemon, skin only
- pinch of chilli flakes
- 500ml lamb or vegetable stock
- sea salt and freshly ground black pepper
- olive oil for frying
- green olives for garnish
- Ideally, mix together the dry spices and coat the lamb cubes in the mix, and leave over night. However if time is pressing just add the spice mix to the browned lamb.
- Heat oven to 150C/Gas mark 2.
- In a non-stick frying pan brown the lamb in batches and and add it to an oven proof tagine or a casserole dish.
- In the same pan gently fry the onions until soft - about 10 minutes, and also add these to the tagine.
- Add the spices, tomato puree, honey, saffron and it's liquid, preserved lemon, garlic, salt, pepper and stock and mix well so everything is coated.
- Cook in the oven for 2 - 2½ hours, stirring occasionally.
- Add extra water during cooking, if required.
- Adjust the seasoning to taste before serving, and garnish with a few green olives.