Lamb Tagine with Dates and Walnuts
A winter Wonderdish
Serves 4 - 6
- 600g diced lamb shoulder
- 1 large onion, roughly chopped
- 1 tablespoon olive oil
- 1/2 jar Arabica Date & Walnut MarinadeBuy online
- 400ml lamb stock or water
- 2 bay leaves
- A pinch of Salt to taste
- 1-2 tablespoons of toasted sesame seeds
- A handful of fresh flat-leaf parsley
Ask your butcher to take trim away any excess fat from your lamb and make the dice around 2-3cm cubes. If it is too finely diced it will dissolve, resulting a meaty soup.
Put the meat in a bowl and add the Date and Walnut Marinade, leaving to infuse for two hours at room temperature or overnight in a refrigerator. When you are ready to cook, put your tagine on the stove on a low heat. Add the olive oil and the onions, stirring them slowly until they become soft and translucent. Add the lamb and cook for a further 5 minutes until the meat is browned off. Add the bay leaves and water. Bring to a gentle simmer and then cover with the tagine lid. Transfer to a moderate oven (160°C) for 90 minutes. Remove from the oven and lift the lid. The meat should be tender, juicy and falling apart.
Garnish with toasted sesame seeds and roughly chopped fresh parsley and serve with a plain steamed couscous.