Lamb, shallot and date tagine recipe
 Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. 1.5kg/3¼lb leg of lamb, cubed2 tsp ground coriander seeds2 tsp ground gingerpinch saffron2 tbsp olive oill18 shallots whole, peeled4 garlic cloves, crushed1 tbsp plain flour1 tbsp tomato purée1 cinnamon stick600ml/1 pint lamb stock2 tbsp flatleaf parsley, chopped 2 tbsp coriander, chopped 1 preserved lemon, rinsed, inner pulp removed110g/4oz medjool dates, pits removed1 tbsp clear honey 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 Method 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. 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. 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. 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. 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 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. 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. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.