====== Lamb Tagine ======

===== Serving =====
Makes enough for 6 portions

===== Ingredients =====

  * 2kg Lamb Leg
  * 2 tsp ground coriander
  * 2 tsp ground ginger
  * pinch of saffron
  * 2 tbsp olive oil
  * 18 shallots
  * 4 garlic cloves
  * 1 tbsp corn flour
  * 1 tbsp tomato puree
  * 1 cinnamon stick
  * 1 pint lamb stock
  * 2 tbsp flat leaf parsley
  * 150g medjool dates
  * 1 tbsp runny honey

===== Method =====

  - Fillet the lamb leg, cut into large chunks
  - Peel shallots
  - Mince / chop / crush (your choice) the garlic
  - Stone the dates
  - Place lamb into a bowl, and mix with ginger, saffron, coriander and half the olive oil
  - Ideally, marinade for 24 hours.  It still works if you don't...
  - Heat remaining oil in a heavy based pan
  - Cook the lamb chunks until browned.  Do this in batches as required 
  - Remove the lamb from the pan and set aside
  - Fry the shallots in the same pan until lightly golden
  - Add the garlic
  - Add the lamb back in
  - Stir in the flour
  - Add the tomato puree
  - Add the cinnamon stick
  - Stir in the stock and bring it all to the boil
  - Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours
  - Ensure lamb is tender before proceeding
  - Cook rice / couscous etc to serve with the tagine
  - Chop the parsley
  - 5 minutes before serving, remove tagine from heat
  - Add the dates, parsley and honey to the tagine and stir in
  - Serve with a nice red wine :-)