Lamb Tagine

INGREDIENTS

2 tablespoons olive oil
1 onion, thinly sliced
1 fennel bulb, trimmed & thinly sliced
2 cloves garlic, thinly sliced
3/4kg lamb fillet cut into thick piece
1 level teaspoons ground ginger
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
150g dates, stoned & chopped
500ml water, 2 stock cubes
Fresh coriander to garnish
1 star anise

METHOD

Step 1

Heat one tablespoon of oil in the Tagine base, fry onion, fennel; and garlic until just beginning to brown. Add the remaining oil and fry lamb until evenly browned.

Step 2

Add all spices and the salt to 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.

Step 3

Cover and cook very gently, stirring occasionally, for 2 - 2 1/2 hours. The spices will thicken the liquid as the dish cooks so check after 1 1/2 hours and add the liquid little by little.

Step 4

Serve with couscous, rice or broken bread to mop up juices.