Lamb, Shallot and Date Tajine

Lovely, warm, spicy Mediterannean notes. Good winter fare. This recipe is from Paul Merrett (Fresh Food).

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 3 1⁄4 lbs leg of lamb, diced
• 2  teaspoons ground coriander
• 2  teaspoons ground ginger
• 1  pinch saffron
• 1  tablespoon olive oil
• 18  whole shallots, peeled
• 4  garlic cloves, crushed
• 1  tablespoon all-purpose flour
• 1  tablespoon tomato puree
• 1  cinnamon stick
• 1  pint lamb stock (or chicken stock)
• 2  tablespoons  chopped flat leaf parsley
• 2  tablespoons  chopped  coriander
• 1  preserved lemon, rind of, minced
• 4  ounces  pitted medjool dates, chopped
• 1  tablespoon clear honey

Directions

1. Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
2. Mix well and leave to marinate for 24 hours.
3. Brown off the lamb and set aside.
4. Fry the shallots until lightly golden then add the garlic and the lamb.
5. Add the flour, tomato puree and cinnamon stick.
6. Stir in the lamb stock and bring to the boil.
7. Cover tightly and simmer gently for 1 1/2 hours.
8. Add the parsley, coriander, lemon rind, dates and honey.
9. Accompaniments Serve with spiced couscous.
10. This sounds like the type of thing that might work well in a crockpot.