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Tagine of Lamb with Preserved Lemon

Ingredients

•1 boned lamb shoulder, small
• 2 tbsp coriander ground
• 1 tbsp sumac
• 2 tbsp cumin
• 1 tsp caraway
• 2 sticks cinnamon
• Pinch of saffron threads
• 1 bunch fresh coriander
• 1 head garlic
• 1 preserved lemon
• 1 cup medjool dates
• 1 onion
• 1 litre beef or lamb stock
• 200g Lebanese cous cous
• Knob of butter
• 250 ml chicken stock

Method

Step 1
Rub the shoulder of lamb with the dry spices and a little oil. Allow to marinate over night.

Step 2
Brown in hot oil on all sides.  Blend the onion, garlic and coriander to a fine paste. 
Add to the shoulder and cook for 4 – 5 minutes to release the flavours.
Add the stock and bring to the boil. 
Cook until tender approx 2 hrs.

Step 3
Add the dates and preserved lemon and cook for a further 10 minutes. 
Serve with the cous cous

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