Recipe - Paul Merretts Lamb Shallot And Date Tagine

1 One half kg Leg of lamb; minced
2 teaspoon Ground coriander
2 teaspoon Ground ginger
1 Pinches saffron
1 tablespoon Olive oil
18 Shallots whole; peeled
4 Cloves garlic; crushed
1 tablespoon Plain flour
1 tablespoon Tomato puree
1 Cinnamon stick
600 ml Lamb stock
2 tablespoon Chopped flat parsley
2 tablespoon Chopped coriander
A preserved lemon; rind of
4 ounce Pitted medjool dates
1 tablespoon Clear honey

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 One half hours. Add the chopped parsley, coriander, lemon rind, dates and
honey.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.