Serves approx 4-6 people
Cooking Time: 2-3 hours
1kg Lamb diced
1 teaspoon of oil
1 small red onion chopped
1 teaspoon paprika
2 large tablespoons of honey
1/2 teaspoon of cumin
400g sweet potato peeled and diced up
1 cinnamon stick
3 cups of beef
8 fresh dates pitted and halved
Couscous make as per pack instruction
Heat a tablespoon of olive oil in a large saucepan over medium heat. Cook lamb meat in two batches until brown and set aside.
In a saucepan cook the onion for two minutes til softened. Add paprika, cumin and a dash of honey. Add the sweet potato and cook for another five minutes slowly then add the stock with the cinnamon stick. Bring to the boil and add dates.
Slowly add the lamb meat and then transfer into a 1.5 litre tagine on stove top on a slow simmering heat or you can cook in a casserole dish covered with foil or a lid and placed in an oven at temperature 160 degrees celcius. Check the water level is always over the meat for the first hour in oven. Remove the cinnamon stick after the first hour.
Cook for 2-3 hours slowly and then serve with the cous cous and top with coriander leaves.
You can always top with almond flakes if you desire.