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Ingredients

• 1.5kg/3¼lb leg of lamb, cubed

• 2 tsp ground coriander seeds

• 2 tsp ground ginger

• pinch saffron

• 2 tbsp olive oill

• 18 shallots whole, peeled

• 4 garlic cloves, crushed

• 1 tbsp plain flour

• 1 tbsp tomato purée

• 1 cinnamon stick

• 600ml/1 pint lamb stock

• 2 tbsp flatleaf parsley, chopped

• 2 tbsp coriander, chopped

• 1 preserved lemon, rinsed, inner pulp removed

• 110g/4oz medjool dates, pits removed

• 1 tbsp clear honey

Description

Transport Your Tastebuds To A Moroccan Souk With This Meltingly Tender Lamb Tagine Packed With Shallots And Dates.

BBC