Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours.
  • The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside.
  • Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.
  • Stir in the plain flour and add the tomato purée and cinnamon stick.
  • Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.
  • Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.