This tagine is a little richer than is traditional in Morocco and could be made with any type of stewing beef or chicken would also be great just cut the cooking time in half and use dried apricots instead of dates. Alternatively try using a mixture of roughly chopped root vegetables and use vegetable stock. The flavour of this tagine only improves with time, just leave it to cool completely, then place in the fridge for up to two days. The Moroccan Sauce is a wonderful multifunctional base for fish, meat and vegetables.
1.5kg lamb shoulder, well trimmed and cut into bite-sized pieces
4 tbsp Moroccan Sauce
4 garlic cloves, chopped
2.5cm piece root ginger, peeled and chopped
3 onions, roughly chopped
2 tbsp olive oil
600ml tomato juice
450ml chicken or lamb stock (from a cube is fine)
2 tbsp clear honey
225g Medjool dates, cut in half and stones removed
50g toasted flaked almonds
sea salt flakes and freshly ground black pepper
couscous, to serve
Greek-strained yoghurt and fresh coriander leaves, to garnish
Place the lamb in a large bowl and stir in half of the Moroccan World Pesto until evenly combined. Cover with clingfilm and marinte for at least 15 minutes at room temperature or if time allows chill overnight.
Preheat the oven to 160C (325F), Gas mark 3. Place the garlic, ginger and onions into a food processor and pulse until finely minced. Heat a large heavy-based casserole. Add half of the oil and brown off the marinated lamb in batches. Add the remaining oil to the pan and then add the onion mixture cook for a few minutes until softened but not coloured. Stir in the rest of the Moroccan Sauce and cook for another minute or so until well combined.
Pour the tomato juice and stock into the pan and then add the browed lamb with the honey, stirring to combine. Bring to the boil, cover and transfer to the oven. Cook for 1 hour, then stir in the dates and cook for another hour until the lamb is tender and sauce has thickened and reduced. Season to taste.
Arrange the lamb tagine on plates with the cous cous. Scatter over the toasted almonds and then garnish with a dollop of the Greek yoghurt and coriander.
This recipe could be simplified further: not sure if pesto needs garlic and ginger in onion puree, could use tomato juice and just water instead of stock, leave out dates and toasted flaked almonds.