2 tbsp olive oil
1 red onion - thinly sliced
1 fennel bulb - trimmed and finely sliced
¾ kg (1½ lb) lamb fillet - cut into thick pieces
1 level tsp ground ginger
2 tsps ground cumin
2 tsps ground coriander
¼ level tsp cayenne pepper
¼ level tsp salt
150g (1 cup) stoned, chopped dates
500ml (2 cups) water
Fresh coriander to garnish

METHOD

Heat one tablespoon of oil in the Tagine base, fry the onion, fennel and garlic until all are just beginning to brown. Transfer to a plate.

Add the remaining oil and fry the pieces of lamb until they are evenly browned.

Add all the spices and the salt to the meat and stir well, continue to cook for one minute.

Return the vegetables to the Tagine with the dates and half the water.

Stir well. Cover and cook very gently, stirring occasionally, for 2-2½ hours and add the remaining liquid bit by bit.

Serve with a handful of fresh coriander.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS