Tagine of Lamb with Preserved Lemon
Ingredients
•1 boned lamb shoulder, small
• 2 tbsp coriander ground
• 1 tbsp sumac
• 2 tbsp cumin
• 1 tsp caraway
• 2 sticks cinnamon
• Pinch of saffron threads
• 1 bunch fresh coriander
• 1 head garlic
• 1 preserved lemon
• 1 cup medjool dates
• 1 onion
• 1 litre beef or lamb stock
• 200g Lebanese cous cous
• Knob of butter
• 250 ml chicken stock
Method
Step 1
Rub the shoulder of lamb with the dry spices and a little oil. Allow to marinate over night.
Step 2
Brown in hot oil on all sides. Blend the onion, garlic and coriander to a fine paste.
Add to the shoulder and cook for 4 – 5 minutes to release the flavours.
Add the stock and bring to the boil.
Cook until tender approx 2 hrs.
Step 3
Add the dates and preserved lemon and cook for a further 10 minutes.
Serve with the cous cous
