Lamb Tagine 1kg lamb, diced 2 cloves garlic, finely chopped 1 onion, peeled and finely chopped 2 tbsp fresh coriander, finely chopped 1 tsp ground coriander 1 tsp ground turmeric ¼ tsp ground ginger ¼ tsp cayenne pepper 1 tsp ground cumin 1 tsp ground cinnamon 1 tbsp almond meal 1 orange, zest and juice 1 cups chicken stock 100gms pitted dates ½ cup dry roasted almonds, roughly chopped Olive oil Sea salt Cracked pepper

Method: Ensure that the tagine has been prepared as per instructions. Place your terracotta tagine base on a low to medium heat with a splash of olive oil until hot enough to saute the lamb (this should take approx 10 minutes). Add half the lamb and seal all over, season with salt and pepper and remove. Repeat for the rest of the lamb and set aside when all is sealed. Return the tagine base to a low - medium heat and add a little more olive oil. Add onions and garlic and fry until translucent. Add the freshly chopped and dried coriander, turmeric, ginger, cayenne pepper, cumin, cinnamon and cook for 5 minutes. Return the sealed lamb to tagine and add the ground almonds, stir through thoroughly. Add the orange juice and zest and chicken stock. And finally add the almonds, combining thoroughly. Cover tagine with lid and reduce to a low heat. Simmer slowly for 1 ½-2 hours depending on the cut of lamb used. Remove tagine top and add dates. Continue cooking for a further 15 minutes to slightly thicken the sauce. Remove from heat and serve straight to table with couscous and yogurt or sour cream.