A corker of a dish that warms you from the inside out. Team with jewelled couscous made from pomegranate and toasted pine nuts and lots of dill – which really helps add a light but fragrant freshness to the dish.
Cranberry and Date Lamb Tagine
Serves: Serves 4
- 1 tbsp, of vegetable oil
- 500g of diced lamb leg or shoulder
- 1 tsp. of ras el hanout
- 1 tsp. of cumin
- 1 cinnamon stick
- 1 tsp. of turmeric
- 1 tsp. of all spice
- 1 white onion, cut into half moons
- 300ml of good quality lamb or chicken stock
- 100ml of pomegranate juice
- 2 tbsp. of fresh cranberries, cut in half
- 1 tbsp. of dried cranberries
- 5-6 Medjool dates, pitted and chopped
- 1 tsp. of salt
- In a heavy based pan over a medium - high heat add the vegetable oil and brown the lamb.
- Add in all the spices and the onion and allow the onion to soften for a couple of minutes.
- Pour in the stock, pomegranate juice, fresh and dried cranberries and chopped dates and season with salt. Give it a good stir, then bring to the boil and pop the lid on, turning it down to a simmer and cooking very gently for 2 hours. Check it half way through and give it a stir.
- Serve with couscous, cooked as per the packed instructions and tumble in pomegranate, toasted pine nuts and a handful of chopped dill.