Lamb Shoulder, Date and Almond Tagine with Cinnamon
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Ingredients
- 800 g lamb shoulder, diced
- 2 onion, sliced
- 3 garlic cloves
- 1 cinnamon stick
- 1 tsp ground ginger
- 10 medjool dates, pitted
- 40 g flaked almonds
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 830 kcal
- Protein
- 41.9 g
- Carbohydrate
- 48.3 g
- of which sugars
- 44.8 g
- Fat
- 51.8 g
- of which saturates
- 19.9 g
- Fibre
- 6.3 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Brown the lamb shoulder in batches in the olive oil in a large flameproof casserole, then set aside.
- 2
Cook the onion in the same pan for 6 minutes until soft, then add the garlic, cinnamon stick and ground ginger and cook for 1 minute.
- 3
Return the lamb to the pan with the lamb stock, cover and transfer to the oven for 1 hour 30 minutes, until the lamb is very tender.
- 4
Stir in the medjool dates and cook uncovered for a further 15 minutes.
- 5
Meanwhile, toast the flaked almonds in a dry pan for 2-3 minutes until golden. Remove the cinnamon stick, scatter the tagine with the toasted almonds and serve.
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