Lamb and date tagine


Preparation method

  1. Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened.

  2. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well.

  3. Turn up the heat and add the lamb, stirring often, until browned all over.

  4. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 150C/300F/Gas 2.)

  5. Serve in bowls.

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