Lamb Tagine with Apricots & Dates

Method

Step one

Preheat the oven to 170°C. Season the lamb well on all sides with salt and pepper.

Step two

Heat 1 tablespoon of the oil in a large flameproof casserole and, working in 2 or 3 batches, brown the lamb on all sides for about 5 minutes, adding another tablespoon of oil as necessary. Remove the browned lamb to a plate.

Step three

Heat the remaining tablespoon of oil in the casserole, add the cumin seeds and fry for over a low heat for a few seconds until aromatic, then add the onions and fry over a medium heat for 10 minutes until crisp and golden brown.

Step four

Add the garlic, ground coriander and cinnamon and fry over a low heat for 2 minutes. Add the tomatoes, stock, apricots, dates and browned lamb, stir well, then put the lid on and transfer to the oven to cook for 2 hours or until the meat is tender.

Step five

Finished with coriander leaves.

Step six

Serve with cous cous and salad.