Lamb, Shallot & Date Tagine

If you asked me what my favourite cuisine is I would instantly answer ... Moroccan! This will come as no surprise to my online foodie friends with whom I have often shared my delight in finding a new recipe that has been a resounding success, nor, let me add, to our friends who are frequently served some kind of Moroccan dish when invited for dinner. I love the depth of flavour that the judicious use of spices can bring to a meal and, let me preach to the uninitiated here, that has absolutely nothing to do with the popular misconception that spicy equates hot. For me, the Moroccans are masters at incorporating a deep flavoursome note into the simplest of dishes and as Hilaire Walden says at the beginning of her introduction to The Moroccan Collection - "Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match." I couldn't agree more.

I "discovered" Hilaire Walden when I came across her recipe for Lamb Tagine with Honeyed Prunes on the internet some time ago. This has to be one of the best lamb tagines I have ever eaten and I can tell you I have tried quite a few. Hopeful of more delights, I recently bought The Moroccan Collection, from which that recipe comes, and I'm finding it quite inspirational.

A recipe from the book that caught my eye is the Lamb, Shallot & Date Tagine. Hilaire's version serves 6-8, but as my piece of boneless leg of lamb from the freezer weighed only half what is called for, it was necessary to make some adjustments bearing in mind that we like it spicy. So here is my adaptation of the recipe for 2 hungry people, or 4, depending on what is served with it.

• 750g boneless leg of lamb, cut into large cubes
• 2 tsp ground coriander
• 2 tsp ground ginger
• 1/4 tsp cayenne
• large pinch of saffron threads, crushed
• 4 tbsp olive oil
• 10 shallots, peeled - see recipe
  
• 3 garlic cloves, crushed
• 350ml chicken or vegetable stock
• 1 tbsp all-purpose flour
  
• 1 tbsp tomato paste
• 1 cinnamon stick, broken in half
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• 1 bay leaf, torn across
• 75g pitted dates, halved lengthways
• 1 tbsp clear honey
• salt and pepper

Put the lamb into a large bowl. Mix together the coriander, ginger, cayenne, saffron and 2 tablespoons of the oil and stir into the lamb so the meat is evenly coated. Cover and leave in the refrigerator overnight.

Next day, remove the lamb from the refrigerator 1 hour before cooking. Bring a saucepan of water to the boil, add the shallots and boil gently for 2 minutes. Drain the shallots, rinse under running cold water and leave them until cool enough to handle before peeling; leave the root ends intact.

Heat the other two tablespoons of the oil in a heavy casserole, add the lamb in batches and cook until evenly browned; add more oil as necessary. Remove the lamb and put to one side.

Put the garlic into the casserole and stir for 1 minute being careful not to let it burn. Whisk together the stock, flour and tomato paste and pour it into the casserole scraping up any bits that may have stuck to the bottom and sides whilst browning the meat. Now add the lamb, shallots, cinnamon, coriander, parsley and bay leaf. Stir everything together and heat to simmering point. Cover the casserole tightly and cook very gently, stirring occasionally, for 1.1/2 hours.

Add the dates and honey, season with salt and pepper and cook for 15 minutes. Depending on the amount of liquid remaining, cover the casserole or leave it uncovered.

To complete the meal I decided to serve this with baked baby butternut squash, and some plain buttered couscous, pepped up with a little ras-el-hanout and powdered ginger, and garnished with toasted almond flakes and chopped parsley. This was very, very delicious, and the shallots .... ummmm! Another keeper recipe from this wonderful book.

Oh, and just to say ... I'd never heard of the trick with the shallots before but it worked brilliantly.