Persian Lamb Tagine

Persian Lamb Tagine

This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates – perfect with fluffy couscous


2kg lamb neck fillets
5 tbsp mild olive oil or sunflower oil
Sunflower oil

3 medium onions

, cut into thin wedges
4 garlic cloves, finely chopped
4 tsp ground cumin
4 tsp ground coriander
1 tsp hot chilli powder
1 tsp ground turmeric
large pinch of saffron

2 cinnamon sticks
2 preserved lemons (from a jar), drained and cut into thin wedges
300g ready-to-eat dried apricot
250g ready-to-eat dried pitted dates

100g shelled pistachios
2 tsp rosewater
25g cornflour
small bunch coriander, leaves roughly chopped
cooked couscous

or basmati rice, to serve

Please see the 2nd Page for Directions